Best 5 Cajun Oyster Stuffing Recipes
Originating in the flavorful and vibrant city of New Orleans, Cajun oyster stuffing is a delectable dish that seamlessly blends the richness of the sea with the aromatic essence of Creole spices. As a quintessential component of the traditional Thanksgiving feast, this culinary masterpiece elevates the ordinary stuffing to an extraordinary indulgence. With its medley of succulent oysters, aromatic herbs, and savory seasonings, Cajun oyster stuffing tantalizes the taste buds and leaves an indelible impression on all who savor it. Let's embark on a culinary journey to uncover the secrets behind this iconic dish and explore the diverse array of recipes that capture its unique charm.
Here are our top 5 tried and tested recipes!
CAJUN OYSTER PIE
A Louisiana favorite! You may add cooked vegetables to the filling if you wish.
Provided by KTEEKIMO
Categories Main Dish Recipes Savory Pie Recipes Pork Pie Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain bacon, reserving 1 tablespoon bacon grease. Crumble bacon and set aside.
- Heat bacon grease and vegetable oil over medium heat. Stir in flour and cook until flour is light brown. Slowly whisk in milk and 1 cup reserved oyster liquid. Stir until a thick gravy has formed.
- Stir in Worcestershire sauce, Cajun seasoning and oysters. Pour mixture into a 9 inch pie shell and cover with top crust.
- Bake in preheated oven for 30 minutes, until crust is golden.
Nutrition Facts : Calories 462.9 calories, Carbohydrate 32.1 g, Cholesterol 27.1 mg, Fat 31.8 g, Fiber 2.3 g, Protein 11.7 g, SaturatedFat 8.4 g, Sodium 550.9 mg, Sugar 2.1 g
OYSTER STUFFING
My mother made this stuffing every Thanksgiving for my, father who loves it! And now I make it.-Amy Voights, Brodhead, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small skillet, saute celery and onion in butter until tender; transfer to a large bowl. Stir in the parsley, poultry seasoning, sage and pepper. Add bread cubes. Combine the egg, broth and oysters; add to bread mixture, stirring gently to combine. , Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160° and stuffing is lightly browned.
Nutrition Facts : Calories 228 calories, Fat 15g fat (8g saturated fat), Cholesterol 106mg cholesterol, Sodium 495mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
BACON & OYSTER STUFFING
Smoky bacon leads the way in this East Coast-inspired stuffing. If you really like oysters, add an extra can. Doubling the oysters will add about 17¢ per serving.-Sherry Thompson, Seneca, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute celery and onions in butter until tender. Add the garlic; cook 1 minute longer. Add the parsley, sage, thyme, poultry seasoning and pepper., Place bread cubes in a large bowl; add celery mixture and bacon. In another bowl, whisk the eggs, broth, oysters and wine. Add to bread mixture; stir just until moistened., Transfer to a greased 3-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until lightly browned and a thermometer reads 160°.
Nutrition Facts : Calories 273 calories, Fat 17g fat (8g saturated fat), Cholesterol 87mg cholesterol, Sodium 766mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein.
CREOLE OYSTER STUFFING
Provided by Craig Claiborne
Categories side dish
Time 1h
Yield About 8 cups
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees.
- Drain the oysters and cut them in half. Reserve the liquor.
- Heat the butter in a large heavy skillet and add the onion, celery, green pepper, garlic and thyme. Cook, stirring, until wilted, about five minutes. Add the reserved oyster liquor and cook about 10 minutes, stirring often.
- Add the oysters and stir. Cook about five seconds. Remove from the heat. Add the bread crumbs, parsley, salt, pepper and eggs. Blend well. Let cool.
- Stuff and roast the turkey (see accompanying box). Butter a baking dish and add any leftover stuffing. Dot the top with about four tablespoons of butter and place in the oven. Bake about 30 minutes. Serve the separate stuffing with the carved turkey.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 5 grams, Carbohydrate 33 grams, Fat 13 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 345 milligrams, Sugar 4 grams, TransFat 0 grams
SAUSAGE AND OYSTER STUFFING
This is the stuffing recipe for the turducken. Chicken broth, beer, or water can be used in place of turkey broth.
Provided by Stephanie
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Yield 32
Number Of Ingredients 9
Steps:
- Place sausage in a large, deep skillet. Cook and crumble over medium high heat until evenly brown.
- In a large bowl combine the dry bread stuffing with the sausage and pan juices. Stir in the oyster pieces and liquid, chopped celery, chopped onion, and butter.
- Add the broth/liquid a little at a time until the dressing is moist but not soggy. Season to taste with salt, pepper and Creole seasoning. Refrigerate until cold and stuff in turducken.
Nutrition Facts : Calories 139.6 calories, Carbohydrate 12.1 g, Cholesterol 21.3 mg, Fat 8 g, Fiber 0.7 g, Protein 4.4 g, SaturatedFat 3.2 g, Sodium 368.6 mg, Sugar 1.4 g
Tips:
- Use fresh oysters. Fresh oysters have a briny, sweet flavor that is perfect for stuffing. Look for oysters that are plump and have a closed shell.
- Clean the oysters thoroughly. Before using, scrub the oysters with a stiff brush to remove any dirt or debris. Then, rinse the oysters in cold water.
- Shuck the oysters. To shuck an oyster, hold it in one hand and insert a knife into the hinge. Twist the knife to pry open the shell. Be careful not to cut yourself.
- Reserve the oyster liquor. The liquor that comes out of the oysters when you shuck them is full of flavor. Reserve it to use in the stuffing.
- Use a variety of vegetables in the stuffing. This will add flavor and texture to the stuffing. Some good options include celery, onion, bell pepper, and carrots.
- Season the stuffing well. Use a variety of herbs and spices to flavor the stuffing. Some good options include salt, pepper, garlic powder, onion powder, and paprika.
- Stuff the oysters. Place a spoonful of stuffing in each oyster shell. Be careful not to overfill the shells.
- Bake the oysters. Bake the oysters in a preheated oven until they are cooked through. This usually takes about 10-12 minutes.
- Serve the oysters hot. Serve the oysters immediately after they are baked. They can be served as an appetizer or main course.
Conclusion:
Cajun oyster stuffing is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover oysters, and it is also a great way to impress your guests. With its rich flavor and creamy texture, Cajun oyster stuffing is sure to be a hit with everyone who tries it.
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