Oyster Pot Pie

oyster pot pie

Garlic and Pecorino cheese give this Oyster Pot Pie plenty of flavor.
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Oyster Pot Pie
  • 8 slices thick-cut bacon, chopped
  • 2 cups chopped yellow onion
  • ½ cup chopped celery
  • 1 red bell pepper, seeded and diced
  • 3 cloves garlic, minced
  • 1½cups plus 6 tablespoons all-purpose flour, divided
  • 1 quart raw oysters, drained 
(reserve oyster liquor)*
  • 2 cups heavy whipping cream
  • ¼ cup shredded Pecorino 
Romano cheese
  • ¼ cup chopped fresh parsley
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 1½ teaspoons kosher salt, divided
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 6 tablespoons cold unsalted butter, cubed
  • 1⁄2 cup whole milk
  • Garnish: chopped fresh thyme
  1. Preheat oven to 400°.
  2. In a 12-inch cast-iron skillet, cook bacon over medium-high heat until crisp. Remove bacon using
a slotted spoon, and let drain on paper towels, reserving drippings in skillet. Add onion, celery, and bell pepper; cook, stirring frequently, until vegetables are tender, about 8 minutes. Add garlic; cook until fragrant, about 1 minute.
  3. Add 6 tablespoons flour; cook, whisking constantly, until a tan roux forms. Gradually whisk in 2 cups oyster liquor and cream until smooth; cook until thickened, about 3 minutes. Remove from heat; add oysters, reserved bacon, cheese, parsley, sage, thyme, ½ teaspoon salt, black pepper, and cayenne. Bake for 20 minutes.
  4. In a large bowl, combine baking powder, baking soda, remaining 1½ cups flour, and remaining 1 teaspoon salt. Using a pastry blender, cut in butter until mixture is crumbly. Stir in milk until just moistened. On a lightly floured surface, pat dough to a ½-inch thickness. Using a 3-inch round cutter, cut 6 biscuits, rerolling scraps as necessary.
  5. Carefully remove skillet from oven, and add biscuits. Bake until biscuits are golden brown, about 20 minutes more. Garnish with thyme, if desired.
*If oyster liquor does not yield 2 cups, add water or bottled clam juice.
Nutrition Information
Serving size: 6 Calories: 675 Fat: 52g Saturated fat: 31g Unsaturated fat: 17g Carbohydrates: 36g Sugar: 6g Sodium: 1158mg Fiber: 3g Protein: 17g Cholesterol: 175mg

Get more great Cajun and Creole recipes in Louisiana Cookin’s January/February 2017 issue. Now on newsstands!luc-jf17-cover-l




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