Oysters a la Grand Isle

Named after the barrier island off Louisiana’s coast, this Gulf-style oyster dish is as straightforward as Cajun cooking gets. Fresh oysters get chopped, drained, and cooked gently in butter-softened onions until just firm, then cream of mushroom soup gets stirred in off the heat to create a rich, creamy topping for crackers.

Cutting each oyster into pieces before cooking is smart for two reasons. It gives you more even-sized bites for the crackers, and the smaller pieces cook through quickly without turning rubbery. Low heat is a must here since oysters tighten fast over high flame.

Stir in the mushroom soup only after you’ve turned off the heat. The residual warmth from the skillet is enough to warm it through and blend it with the buttery oyster-onion mixture. Cooking it further would make the soup grainy.

Chef Tips

• Drain the oysters thoroughly. Excess liquid will steam them instead of letting them saute
• Discard the oyster liquor for this recipe. It would thin the cream sauce too much
• Chop the onions small so they cook down and disappear into the sauce
• Use sturdy crackers that can hold the weight. Water crackers or Ritz work well

Variations

• Add a dash of hot sauce or cayenne for a spicier Cajun kick
• Swap cream of mushroom for cream of celery soup for a lighter flavor
• Serve over toast points instead of crackers for a more substantial appetizer