Dish

Oysters Bienville

To prepare Oysters Bienville, start by shucking fresh oysters and setting them aside. In a separate pan, cook bacon until crispy, then remove from the pan and set aside. In the same pan, sauté onions, celery, and garlic until soft. Add flour and cook for a few minutes, then slowly whisk in milk and cream. Add shrimp, crabmeat, and bacon to the pan and cook until heated through. Spoon the mixture over the oysters and bake in the oven until golden brown and bubbly. Serve hot.

Cuisine of the Americas› American cuisine

Seafood› Mollusk Dish› Oyster Dish

Origins and history

Oysters Bienville is a classic New Orleans dish that was created in the early 20th century. The dish is named after Jean-Baptiste Le Moyne de Bienville, the founder of New Orleans. It is believed that the dish was created by a local chef who wanted to create a dish that would showcase the flavors of the Gulf Coast.

Dietary considerations

This dish is high in protein and fat, making it a rich and indulgent option. It is not suitable for those who are allergic to shellfish or who are lactose intolerant.

Variations

There are many variations of this dish, with some recipes calling for the addition of mushrooms, bell peppers, or other vegetables. Some recipes also call for the use of different types of seafood, such as scallops or lobster.

Presentation and garnishing

To present this dish, spoon the mixture over the oysters and bake in the oven until golden brown and bubbly. Garnish with a sprig of fresh herbs or a wedge of lemon for added flavor.

Tips & Tricks

When cooking the shrimp and crabmeat, be sure not to overcook them as they can become tough and rubbery.

Side-dishes

This dish is typically served as an appetizer or a main course, and can be accompanied by a variety of side dishes. Some popular options include rice, roasted vegetables, or a simple green salad.