This iconic New Orleans dish of baked oysters is named for the founder of New Orleans, Jean-Baptiste Le Moyne de Bienville. Two famous French-quarter restaurants claim credit for the signature dish. One claim has the dish created by “Count” Arnaud Cazenave, founder of Arnaud’s Restaurant, in 1920. Another claim has Chef Auguste Michel of Antoine's as the creator of the recipe, later adapted by Arnaud's. Today, oysters Bienville is found on the appetizer menu of both restaurants, as well as several other notable New Orleans eateries.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp butter
- 1 bunch shallots, finely chopped
- 2 Tbsp all-purpose flour
- ⅔ cup chicken broth
- ½ cup chopped mushrooms
- ½ lb medium-size shrimp, peeled, deveined, and chopped
- 1 egg yolk
- Ice cream salt, as needed
- ⅓ cup dry white wine
- Salt, to taste
- Cayenne pepper, to taste
- 2 dozen oysters on the half shell
- ½ cup seasoned breadcrumbs
- ¼ cup grated Parmesan cheese
Directions
- Over low heat, melt butter and add the chopped shallots.
- Cook, stirring slowly, until the shallots are well cooked, but not brown.
- Sprinkle in the flour and cook until it begins to brown.
- Add the chicken broth, mushrooms, and shrimp, stirring to combine.
- In a separate small bowl, beat the egg yolk into the wine.
- Add the egg and wine mixture to the chicken broth mixture, beating continuously.
- Season with salt and cayenne pepper to taste, cooking over low heat for 15 minutes.
- Heat the oven to 400°.
- Place the ice cream salt in a pan and heat in the oven for about 15 minutes, then place the oysters on the half shell in the heated ice cream salt and return to the oven for about 5 minutes.
- Pull the pan out and spoon the sauce over each of the oysters, then sprinkle over the breadcrumbs and the grated Parmesan cheese.
- Return the pan to the oven and bake until the bread crumbs have lightly browned.
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