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4 slices bacon
1/4 cup chopped yellow onion
1/2 cup chopped scallions (green and white parts)
1/4 cup chopped fresh parsley leaves
1/4 teaspoon cayenne pepper
1 quart freshly shucked oysters, drained
2 (9-inch) pie shells
1 tablespoon butter, at room temperature
Heat oven to 375 degrees F.
Fry bacon in a skillet until crisp.
Drain on paper towels and crumble.
Add yellow onion to bacon drippings in skillet and cook, stirring, until soft and lightly golden brown, 3 to 4 minutes.
Remove from heat and pour into bowl.
Add bacon, scallions, parsley and cayenne pepper. Stir to mix.
Add oysters and toss gently to mix.
Brush one pie shell with butter, then pour in oyster mixture and spread evenly with a spatula.
Roll out remaining pie shell and place on top of oyster filling. Prick with a fork.
Bake until crust is lightly brown - 30 to 40 minutes.
Remove from oven, and cool slightly before slicing to serve.
Yield: 4 servings
Cajun and Creole recipes
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