The Flavors of New Orleans:
Cajun-Creole Flavor at its Best!
Cooking Up a Storm
After Hurricane Katrina devastated New Orleans thousands of people lost their keepsakes and family treasures forever. As residents started to rebuild their lives The Times-Picayune of New Orleans became a post-hurricane swapping place for old recipes that were washed away in the storm. The newspaper has compiled 250 of these delicious authentic recipes more...
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Recipe from Cooking Up a Storm: Oyster and Artichoke Casserole
Marcelle Bienvenu's mother loved this version of oyster and artichoke casserole. This recipe may also be spooned into small pastry shells, heated, and served as hors d'ouevres.
6 whole artichokes
1/2 cup (1 stick) butter or margarine
3 tablespoons all-purpose flour
2/3 cup finely chopped green onions (white and green parts)
1 teaspoon minced garlic
2 cups oyster liquor
Pinch of dried powdered thyme
Pinch of dried powdered oregano
Pinch of dried powdered marjoram
1/2 cup finely chopped fresh parsley
Salt
Black pepper
6 dozen oysters, drained and cut into smaller pieces if large
Thin slices of lemon for garnish (optional)
Paprika for garnish (optional)
Makes 4 to 6 entrée or 12 appetizer servings
In a large soup pot, cover the artichokes with water and bring to a boil. Lower the heat slightly and boil the artichokes until tender. Drain and let cool. When cool enough to handle, scrape the tender pulp from the leaves into a medium bowl. Clean the hearts and mash them together with the pulp.
Melt the butter in a large skillet over medium heat and stir in the flour slowly and constantly until smooth and well blended. Add the green onions and garlic and cook until the green onions are slightly wilted. Add the oyster liquor, thyme, oregano, marjoram, parsley, and the salt and pepper to taste. Simmer for 15 minutes.
Add the oysters and cook slowly until the edges curl. Add the mashed artichokes and blend into the mixture. Spoon the mixture into individual 4-ounce casserole cups. Garnish with the lemon slices, sprinkled with paprika, if desired.
Variation: The casserole can also be served in 3- to 4-inch pastry shells. Put the pastry shells on a baking sheet and bake at 375 degrees F until browned, about 15 minutes. Spoon the oyster-artichoke mixture into the shells and serve immediately.
Copyright © 2009 by Marcelle Bienvenu and Judy Walker. Reprinted from Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans with permission from Chronicle Books.
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