Author: Gentilly Messenger · Released on November 23, 2021 · Updated on November 23, 2021

Creole Oyster Sauce (Kristine Froeba)

Author: Krisitine Froeba, Residential Courier

Oyster sauce or farci d'huîtres with turkey was an established tradition in New Orleans in the 19th century.

The original "Picayune Creole Cookbook" published in 1901 wrote: "Nothing is more elegant or refined than oyster sauce. Oyster filling is the favorite Creole sauce for turkeys."

The oyster sauce on our Thanksgiving table has only the slightest changes, Creole-France-Spain, Creole-Ireland-Italy and Creole-France-German versions. They all look the same to me, except for one. That includes beef.

Adding minced meat will make the seasoning deeper and stronger, but somehow it won't change the taste as you might think.

The latter is reminiscent of the oyster sauce of my great grandmother or arrière grand-mère. This over 100-year-old preparation is similar to a variant of "Cooking in the Old Creole Age", a historical cookbook of New Orleans compiled by Célestine Eustis in 1903. This book contains a poultry oyster stuffed with finely ground veal fried in salt, pepper, and onion juice.

However, the recipe below is my favorite, although it does not include beef. It was originally prepared by my mother family in the 1800s.

Recording at the elbow of a clever and always energetic 93-year-old cousin, she imperiously guided me in the “right way” to prepare dressings for the “Authentic Creole New Orleans Thanksgiving”. I only added olive oil and a little more bread to modernize the recipe.

Oyster staff can bake and eat in ramen. (Christine Froba)

2/3 sticks of butter 1 pint of oysters (20-25 small oysters) 1 tablespoon. 1 cup celery with virgin olive oil, chopped 1 cup green pepper, chopped 1 ½ cup yellow onion, chopped 2 tablespoons. Parsley 1 clove garlic, chopped (optional) 1 teaspoon. Low-salt Cajun seasoning oyster sauce reserved (if possible, request additional oyster sauce; if not, moisten with chicken broth) 3-4 cups of day-old French bread, torn into small pieces 1 egg lightly beat 1 slice bay leaf salt seasoned black Pepper to taste 1/8 teaspoon. Dried basil or a tablespoon of chopped fresh 1/4 teaspoon. Finely grind 1/8 teaspoon of dried sage. Dried thyme or a tablespoon of chopped fresh Progresso or plain breadcrumbs or plain (never panko) 1/4 cup melted butter

If you choose not to cook, local family grocery stores such as Breaux Mart and Langenstein's offer delicious and authentic oyster sauce, which can be purchased at their food and beverage department or deli.

I suggest sprinkling Progresso Italian breadcrumbs (created by New Orleans French market grocer and Italian immigrant Giuseppe Uddo) under a drizzle of melted butter before baking.

Joyeux action de graces (Happy Thanksgiving).

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