Garlic and Pecorino cheese give this Oyster Pot Pie plenty of flavor.
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- 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
- Preheat oven to 400°.
- 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.
- 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.
- 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.
- Carefully remove skillet from oven, and add biscuits. Bake until biscuits are golden brown, about 20 minutes more. Garnish with thyme, if desired.
Get more great Cajun and Creole recipes in Louisiana Cookin’s January/February 2017 issue. Now on newsstands!