Ingredients Jump to Instructions ↓

  1. 4 slices thick-cut chopped bacon

  2. 3 cups chopped onions

  3. 1 1/2 cups chopped green bell pepper

  4. 1 1/2 cups chopped celery

  5. 1 teaspoon Essence, recipe follows

  6. 1/2 teaspoon kosher salt

  7. 1/4 teaspoon freshly ground black pepper

  8. 1 pint oysters, drained and patted dry

  9. 1 recipe Dijon Creamed Spinach, recipe follows

  10. 1/3 cup bread crumbs

  11. 1/3 cup finely grated Parmesan

  12. 2 1/2 tablespoons paprika

  13. 2 tablespoons salt

  14. 2 tablespoons garlic powder

  15. 1 tablespoon black pepper

  16. 1 tablespoon onion powder

  17. 1 tablespoon cayenne pepper

  18. 1 tablespoon dried oregano

  19. 1 tablespoon dried thyme

  20. 1/2 cup julienned yellow onion

  21. 1 tablespoon olive oil

  22. 2 teaspoons all-purpose flour

  23. 1 tablespoon minced garlic

  24. 1 sprig fresh thyme

  25. 1 bay leaf

  26. 1/4 cup Dijon mustard

  27. 2 cups heavy cream

  28. Salt and freshly ground white pepper

  29. 2 pounds spinach, cooked, squeezed dry and coarsely chopped

Instructions Jump to Ingredients ↑

  1. In a large skillet, render the chopped bacon until crispy, about 4 minutes. Add the onions, bell pepper and celery and cook until very tender and all the juices are evaporated, 8 to 10 minutes. Season with the Essence, salt, and pepper and set aside to cool.

  2. Preheat the oven to 375 degrees F.

  3. Once the vegetables have cooled to room temperature, divide the bacon-vegetable mixture evenly between 6 individual shallow ramekins, about 1/3 cup for each ramekin. Divide the oysters evenly among the ramekins, laying the oysters the top of the vegetables in 1 even layer. Spoon 1/3 cup of the Dijon Creamed Spinach over the oysters in each ramekin, spreading with the back of a spoon to form an even layer. Top with the bread crumbs and Parmesan and bake until bubbly and golden brown on top, 22 to 25 minutes.

  4. Combine all ingredients thoroughly.

  5. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch; Published by William Morrow, 1993.

  6. In a large skillet, cook the onions with the olive oil until almost translucent. Sprinkle the onions with the flour and add garlic, thyme, and bay leaf, and cook for 2 minutes. Add mustard and cook 2 to 3 minutes, stirring constantly. Add the heavy cream and whisk to combine. Bring to a boil, reduce heat to low and cook until sauce is thick and creamy, about 15 minutes. Season with salt and white pepper, to taste. Add the spinach, stir until thoroughly combined, and serve.

  7. Yield: 2 1/2 cups


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