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Chicken Fried Steaks and Oysters with Cream Gravy (Emeril Lagasse) Recipe

Chicken Fried Steaks and Oysters with Cream Gravy (Emeril Lagasse) Recipe

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Chicken Fried Steaks and Oysters with Cream Gravy (Emeril Lagasse)

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Ingredients:

Serving

4 (8-oz) pieces beef top round, about 1/2-inch thick
salt and freshly ground black pepper
3 cups all-purpose flour
1/4 cup essence , recipe follows
1 1/2 cups buttermilk
vegetable oil, for frying
1 pint oysters, drained
cream gravy , recipe follows
2 tbsp all-purpose flour
1 cup finely chopped onion
1/2 cup finely sliced green onions
1 tsp salt
1 tsp freshly ground black pepper
1/2 tsp essence , recipe follows
2 1/2 cups milk
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

Using a meat mallet, vigorously pound each steak until well tenderized and about 1/8-inch thick.
In a large bowl combine the flour with 3 tablespoons Essence. In another large bowl combine the buttermilk with the remaining 1 tablespoon Essence.
Coat the steak with the flour. Shake off the excess flour, dip the steaks in the buttermilk and then coat again with the flour. Place the coated steaks on a rack over a sheet tray until ready to fry.
Preheat the oven to 200 degrees F.
Heat 1/2-inch of oil in a large, deep skillet or Dutch oven over medium-high heat until almost smoking. Fry the steaks in the hot oil until golden brown and cooked through, 1 to 2 minutes per side.
When the steak is done, transfer to a paper-lined tray or plate to drain, and keep warm in the oven while you fry the oysters and make the gravy.
Coat the oysters with the flour. Shake off the excess flour, dip the oysters in the buttermilk and then coat again with flour. Fry the oysters in the hot oil until golden brown and cooked through, 2 to 3 minutes. Transfer the oysters to another paper-lined tray and place in the oven. Reserve pan with fond to make the gravy.
Serve the steaks topped with the gravy, then the oysters. Garnish with remaining 1/4 cup green onions.
Cream Gravy:
To make the gravy, carefully pour out most of the hot oil from the skillet, leaving the crumbly bits on the bottom. Add the flour to the skillet and cook it, stirring, with the crumbly bits and oil for 3 to 4 minutes. Add the onion, 1/4 cup green onions, salt, pepper and Essence and saute until vegetables are tender, about 4 to 5 minutes. Whisk in the milk little by little, until thoroughly combined. Cook until the sauce is smooth and thickened, about 5 to 10 minutes.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	768.42 Kcal (3217 kJ)
Calories from fat	115.34 Kcal
		% Daily Value*
Total Fat	12.82g	20%
Cholesterol	134.49mg	45%
Sodium	4459.97mg	186%
Potassium	1173.95mg	25%
Total Carbs	102.87g	34%
Sugars	15.27g	61%
Dietary Fiber	7.73g	31%
Protein	57.32g	115%
Vitamin C	5.8mg	10%
Vitamin A	0.1mg	4%
Iron	11.8mg	65%
Calcium	387.7mg	39%

Amount Per 100 g
Calories	132.49 Kcal (555 kJ)
Calories from fat	19.89 Kcal
		% Daily Value*
Total Fat	2.21g	20%
Cholesterol	23.19mg	45%
Sodium	769mg	186%
Potassium	202.42mg	25%
Total Carbs	17.74g	34%
Sugars	2.63g	61%
Dietary Fiber	1.33g	31%
Protein	9.88g	115%
Vitamin C	1mg	10%
Iron	2mg	65%
Calcium	66.8mg	39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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