Oysters Evangeline

Name: Oysters Evangeline
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 24 , 24 serving(s)
Ingredients: 24 oysters, medium in shells; 1/4 cup sausage drippings (preferably) or 1/4 cup bacon drippings; 1/2 cup green onion, finely chopped (including green tops); 6 tablespoons all-purpose flour; 1/2 cup whipping cream; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 1/2 teaspoon cayenne pepper; 2 tablespoons flat leaf parsley, minced; 1 tablespoon fresh sage, minced or 1 teaspoon dried rubbed sage; 1 cup sour cream; 2 teaspoons Worcestershire sauce; 1/4 cup dry white wine; rock salt; 3/4 cup fresh breadcrumb; 1/4 cup parmesan cheese, grated

Submitted by Chef GreanEyes

"This dish combines the subtle taste of fresh sage and oysters in a cream sauce. chefrick.com"

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Ready In:: 1hr 10mins
Ingredients:: 16
Serves:: 24

ingredients

24 oysters, medium in shells
¹⁄₄ cup sausage drippings (preferably) or 1/4 cup bacon drippings
¹⁄₂ cup green onion, finely chopped (including green tops)
6 tablespoons all-purpose flour
¹⁄₂ cup whipping cream
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon fresh ground black pepper
¹⁄₂ teaspoon cayenne pepper
2 tablespoons flat leaf parsley, minced
1 tablespoon fresh sage, minced or 1 teaspoon dried rubbed sage
1 cup sour cream
2 teaspoons Worcestershire sauce
¹⁄₄ cup dry white wine
rock salt
³⁄₄ cup fresh breadcrumb
¹⁄₄ cup parmesan cheese, grated

directions

Shuck oysters; drain well, reserving 1/2 cup liquor. Scrub and reserve 24 half shells.
Melt sausage or bacon drippings in a heavy 10-inch skillet over medium heat; add green onions and cook just until slightly transparent (3 to 4 minutes). Add flour all at once and blend, then cook, stirring, 3 to 4 minutes.
Slowly stir in whipping cream, blending to make a smooth paste. Add salt, black pepper, red pepper, parsley, sage and reserved oyster liquor, stirring to blend. Cook 5 minutes longer, whisking constantly. Stir in sour cream, Worcestershire sauce and wine; cook just until heated through. Taste and adjust seasonings.
Preheat oven to 400F . Line a baking sheet with rock salt. Place oyster shells on rock salt, nesting each into salt to prevent tipping. Pat oysters very dry on paper towels and place 1 in each shell. Spoon some of sauce over top of each oyster. Combine bread crumbs and cheese; sprinkle over tops of oysters.
Bake in preheated oven until a light golden crust forms on tops of oysters (10 to 15 minutes). Serve hot.