Cajun Oyster Pie
Submitted by miranda
A creamy Cajun oyster pie with shucked oysters in a buttery béchamel sauce seasoned with filé powder, hot sauce, and pimientos, baked under a golden pie crust. Old-school Louisiana comfort food.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
60 minThis is the kind of pie they don’t make enough of anymore.
Shucked oysters get simmered gently in their own liquor until the edges just start to curl. Meanwhile, green bell pepper and celery soften in butter, then flour and hot milk get stirred in to build a thick, creamy béchamel.
Filé powder adds that earthy, sassafras note that screams Louisiana. Hot sauce and pimientos bring color and a little zing.
Pour it all into a buttered casserole, drape a sheet of pie pastry over the top, and bake until the crust turns golden and flaky.
Pro Tips
- Simmer the oysters just until the edges curl and no longer. Overcooked oysters turn rubbery and chewy.
- Use real butter, not margarine. The sauce depends on butter’s richness for body and flavor.
- Make sure the milk is hot when you add it to the roux. Cold milk causes lumps that are nearly impossible to smooth out.
- Vent the pastry top with a few slits so steam can escape. Otherwise the crust gets soggy from below.
Ingredients
Directions
Simmer oysters in thier own juice for 5 to 7 minutes, or until the edges begin to curl.
Sauté peppers and celery in butter until tender.
Blend in the flour, add the milk and cook stirring until the sauce thickens.
Add the oysters, pimientos, the seasonings and stir them all together gently.
Pour this into a buttered casserole, top with pie pastry and bake in 450 degree F pre-heated oven for 20 minutes or until the crust is brown.
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