Oyster Pie (Emeril Lagasse) Recipe

Posted by
Rate It!
Oyster Pie (Emeril Lagasse)
Add your photo!
Ingredients
25
Count
Nutrition
610
Calories
Total time
90
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Preheat the oven to 375 degrees F.
  2. In a large saute pan or cast iron skillet add bacon and cook over low heat until rendered and crisp. Remove the bacon from the pan onto a paper towel line plate and keep the bacon fat over low heat. There should be about 1/4 cup of bacon fat left in the pan, canola oil can be added if you need more. Add the onions and the celery and cook until soft, about 2 minutes. Add the green onions, garlic, Essence, salt, and cayenne. Add the flour and cook, stirring, to make a light roux, about 3 minutes. Add the oyster liquor, cream and lemon juice, stirring constantly until the mixture thickens, 3 to 4 minutes.
  3. Next add the oysters and cook just until the oysters start to curl, about 2 minutes. Remove the oyster mixture from the heat and add the bacon and parsley, let cool slightly.
  4. Roll the dough out on a floured work surface and split into 2 equal pieces. Transfer half of the dough to a 9-inch pie pan and form into a crust and set aside.
  5. Pour the oyster mixture into the pie shell and cover with the other half of the rolled out dough. Crimp around the edges to seal and make slits in the top to allow steam to escape. Bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Allow to cool slightly prior to serving.
  6. Savory Pie Crust:
  7. In a food processor, combine the flour, diced butter and salt. Pulse the mixture until it resembles coarse crumbs. Drizzle in the ice water and pulse until the mixture comes together. Turn the dough out of the food processor, form into a ball, wrap in plastic and refrigerate for at least 30 minutes.
  8. Yield: 1 pie shell
  9. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  10. Combine all ingredients thoroughly.
  11. Yield: 2/3 cup
  12. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
  13. Published by William Morrow, 1993.
  14. Contains Shellfish: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 610.45 Kcal (2556 kJ)
Calories from fat 298.66 Kcal
% Daily Value*
Total Fat 33.18g 51%
Cholesterol 184.5mg 62%
Sodium 3397.03mg 142%
Potassium 726.69mg 15%
Total Carbs 34.04g 11%
Sugars 1.41g 6%
Dietary Fiber 4.11g 16%
Protein 44.21g 88%
Vitamin C 7.8mg 13%
Vitamin A 0.2mg 7%
Iron 11.9mg 66%
Calcium 88.4mg 9%
Amount Per 100 g
Calories 206.2 Kcal (863 kJ)
Calories from fat 100.88 Kcal
% Daily Value*
Total Fat 11.21g 51%
Cholesterol 62.32mg 62%
Sodium 1147.48mg 142%
Potassium 245.47mg 15%
Total Carbs 11.5g 11%
Sugars 0.47g 6%
Dietary Fiber 1.39g 16%
Protein 14.93g 88%
Vitamin C 2.6mg 13%
Vitamin A 0.1mg 7%
Iron 4mg 66%
Calcium 29.9mg 9%

* 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
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

Recipe Tags

Weightwatchers Points

  • 14.2
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top