Learn to cook like a Cajun and develop your own style with help from south Louisiana cook and humorist, Jacques Gaspard, who's been cooking great Cajun foods for nearly 50 years. Learn how to prepare the best gumbos, seafood, jambalaya, stews, salads and deserts – the way they were originally prepared – pure and simple. Besides great original recipes you will discover a hodgepodge of stories, recordings, music, videos and humorous anecdotes to entertain. So enjoy! ... Ahheee!!

Friday, June 30, 2006

Oyster Casserole


  • 1 pt. oysters, chopped
  • 1 Tbs. butter
  • 2 medium onions, chopped or finely sliced
  • 3 ribs celery, chopped
  • 1 cup bread crumbs
  • 1 lemon
  • 2 Tbs. Worcestershire sauce
  • 2 eggs, beaten
  • Cracker crumbs
  • Salt, white pepper and Tabasco to taste

Cook onions and celery in one Tbs. butter until tender. Add oyster juice and bread crumbs, oysters, lemon juice and seasonings. Cook a couple minutes over a low fire. Remove from heat and stir in eggs. Pour into small casserole dish and top with cracker crumbs or bread crumbs. Bake 20 to 30 minutes at 350°F.

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