How To make Low Country Oyster Loaf
1 French bread loaf; (14oz)
1/2 c Butter (or marg.)
1 tb Onion; minced
1/2 ts Thyme
1/2 ts Basil
1/2 ts Paprika
Parsley 6 Lemon wedges
OYSTER FILLING:
1 pt Oysters; drained
1 Egg; well beaten
1/2 ts Salt
1/4 ts Pepper
1 1/4 c Cracker crumbs; fine
1/4 c Butter (or marg.); melted
Slice bread in half lenghtwise; scoop out soft center of lower half and save for use in other dishes. Place both halves of loaf, cut side up, on cookie sheet. Melt butter in a small saucepan, and blend in onion, thyme, basil, and paprika. Brush 2/3 of butter mixture over cut sides of bread, covering completely. Bake at 350 degrees for 15 minutes or until slightly toasted. Fill lower half of bread with Oyster Fillkng; cover with top half, and brush with remaining seasoned butter. Bake an additional 5 to 10 minutes. Cut into 6 diagonal pieces; garnish each piece with parsley and a wedge of lemon. Serve hot. Oyster Filling: Rinse oysters in cold water; drain. Mix egg, salt, and pepper in small bowl. Dip oysters into egg mixture; then coat with cracker crumbs. Saute oysters in butter until golden brown. SOURCE: Southern Living Magazine, sometime in 1974. Typed for you by Nancy Coleman.
How To make Low Country Oyster Loaf's Videos
Homemade Oyster Stew
Ingredients:
8-10 Oysters (based on size)
2 Shallots, diced
3-4 Celery stalks
3 oz (3-4 slices) Edwards Surryano Ham, thinly sliced
2 Tbsp butter
White Wine for deglazing
3-4 cups heavy cream
1-2 tsp tabasco
Coarse sea salt
Fresh black pepper
Sprouts to garnish
Annatto Oil (extra virgin olive oil, Annatto seed)
Instructions:
•Shuck oysters, saving liquid. Dice shallots and celery (including leaves). Set aside.
•Stack surryano ham slices and roll together, thinly slice strips.
•Add butter to sauce pan on medium heat. Once butter is melted, add ham and allow to slightly render fat.
•Combine shallots and celery in pan, cook for 1 minute.
•Add oysters, cook for about a minute and a half, stirring to combine ingredients.
•Turn heat to medium-high and deglaze pan with white wine (Chef David likes the Midsummer’s Night’s White for this recipe).
•Add 3 cups heavy cream (up to 4 for richer, looser stew) and cook at rolling boil for 8 minutes. Remove from heat.
Chef David’s plating tip: Place oysters and stew solids into bowl first, then add liquid. Garnish with sprouts and annatto oil.
To make annatto oil, combine 1 part annatto seed to 2 parts extra virgin olive oil. In small pan, heat oil on medium heat. Add seeds, cooking for about 30 seconds to infuse color, remove from heat and allow to cool. Once oil is cool, strain seeds and toss. Store oil until ready to use.
Scalloped Oysters Recipe - Scalloped Oyster Dressing - Holiday Side Dish
Learn how to make a Scalloped Oysters Recipe! Visit for the ingredients and over 500 other video recipes. I hope you enjoy this Scalloped Oysters Recipe. A great holiday entertaining idea!
Cajun Shrimp Appetizer Recipe on the Oyster Bed
This is an easy and tasty shrimp appetizer recipe using the Oyster Bed on a Weber Performer Kettle. Click Show More for details.
**This recipe was inspired by the Jacked Up Shrimp recipe from Don's Seafood in Louisiana.
Troy's Shrimp Appetizer Recipe
1/2 pound uncooked Shrimp (peeled & deveined)
1 block of Bread Cheese
1 Jalapeno (de-seeded & diced)
4 Slices Bacon (cooked and diced)
1 Tbsp of A Cajun Life Rub (or your favorite seafood rub)
8 oz of Pepper Jack Cheese (shredded)
1) Cut bread cheese into peices that will fit in your cooking pan. Let cheese warm up and begin to melt for 10-15 mins at 450F on your grill(indirect heat) or oven.
2) Once cheese is softened, season your shrimp and place shrimp on top of bread cheese. Top the shrimp with diced jalapeno, bacon bits, and shredded pepper jack cheese.
3) Continue cooking on a 400F-450F grill indirectly or in your oven. Cook for 10-15 mins or until the shrimp is cooked and cheese is bubbly.
4) Remove pan from heat and let cool 5-10 mins before removing shrimp from pan.
Enjoy!!!
**Bread Cheese used will be in my Amazon store below if you cannot find it locally.
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T-ROY COOKS intro written and performed by Brian Smith from God's Outlaw.
T-ROY COOKS instrumental written and performed by Nick Tornatore and is owned by T-ROY COOKS.
Nile's Blues Kevin MacLeod (incompetech.com)
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Recipe Oyster Dressing, Stuffing, Casserole or Filling for Patti Shells
Recipe - Oyster Dressing, Stuffing, Casserole or Filling for Patti Shells
INGREDIENTS:
-1 1/2 lbs lean ground beef
●1/2 lb ground ham
●1 (10 ounce) container oysters, with liquid
●1 -2 cup seasoned bread crumbs (can substitute day old French bread cubes)
●1 large onion , chopped
●3 -4 garlic cloves , minced
●1/2 cup bell pepper , chopped
●2 stalks celery , chopped fine
●1 1/2 cups green onions , sliced thin
●1/4 cup parsley , minced
●1 tablespoon paprika
●salt
●black pepper
●1 dash cayenne pepper
How To Make Oyster Casserole | How To Feed a Loon
LINK TO COMPLETE RECIPE BELOW:
Oyster Casserole is a popular holiday side dish, especially in the coastal U.S. states. Loaded with flavor and so easy to make!
CLICK THE LINK FOR FULL RECIPE:
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Oyster Stew! Yummy!!!!!!!
Oyster Stew! Yummy!!!!!!!