Best 3 Creole Oyster Omelette Recipes

CREOLE OYSTER OMELETTE

Steps:

• In 10" skillet, fry bacon until crisp. Crumble it. drain all but 2 teaspoons bacon grease from skillet. Add bacon back to pan.
• Add 1 tablespoons unsalted butter to reserved 2 tsp bacon grease in skillet over med-high heat.
• Add oysters, green onions, and garlic.
• Saute until edges of oysters start to curl, about 1-2 minutes.
• Add remaining 2 tablespoons butter, cayenne and salt. Remove from heat and set aside.
• Whisk together eggs, half and half and a pinch of salt.
• Clean pan and heat over medium heat.
• Add 2 tsp unsalted butter and 2 tsp vegetable oil to hot pan.
• Add egg mixture and cook, lifting edges to let uncooked egg run under omelette, so that top is not too wet.
• Flip once and cook 10 seconds.
• Flip omelette onto large plate.
• Put oyster mixture in the middle and fold over omelette to serve.

OYSTER OMELETTE

Steps:

• Whisk eggs in a small bowl.
• Mix in parsley, Worcestershire sauce and cracked pepper.
• Drain surplus juice from oysters (a small amount left is OK).
• Carefully arrange split oysters on a grill plate and spoon mixture into each oyster until shell is filled.
• Grill for approximately 10 minutes over medium heat until egg mixture has set.
• Allow to sit for around 5 minutes before serving.

CREOLE OYSTER STUFFING

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.