Oysters Jaubert

Among the most distinctive of New Orleans dishes are oysters served with various kinds of brown sauces. There must be a dozen such dishes. I’ve never met one I didn’t like. This one is my attempt to recapture a dish served at a long-gone CBD cafe called Guertin’s. My memory was jogged by Jerald Horst, a long-time expert on Louisiana fisheries for the LSU Sea Grant College, who also remembered the dish.

  • 1 quart oysters
  • 1 1/2 sticks butter
  • 1 medium onion, chopped
  • 1/2 very ripe green bell pepper, chopped
  • 3 cloves garlic, chopped
  • 2 green onions, tender parts only, sliced thin
  • 1/2 stalk celery, chopped
  • 1 Tbs. salt-free Creole seasoning
  • 1/2 tsp. salt
  • 1 tsp. lemon juice
  • 2 Tbs. Worcestershire sauce
  • 1 Tbs. Louisiana hot sauce
  • 1/4 cup flour
  • 1 cup warm chicken stock

1. Drain the oysters but reserve the oyster water. Strain the oyster water.

2. In a skillet, heat the butter over medium heat until it bubbles. Sauté the vegetables until they turn tender, then add the oysters. Cook until the edges begin to curl–about three or four minutes.

3. Add the Creole seasoning, salt, lemon juice, Worcestershire, and hot sauce. Bring to a boil and hold there for about a minute.

4. Sprinkle the flour in and stir lightly until the flour is fully incorporated into the sauce. This should make for a very thick mixture.

5. Warm the oyster water and add it slowly to the pan. Add just enough warm chicken stock, again slowly, until the pan contents have a stew-like consistency. Adjust seasonings and serve immediately over toast or pasta.

Serves eight appetizers or four entrees.

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