The Peace Maker

The Peace Maker is one of those dishes with a story baked right into its name. New Orleans legend has it that husbands who stayed out too late on Bourbon Street would bring one home to their wives as an apology, hot from the oyster house and wrapped in newspaper. Whether the legend’s true or not, the dish itself is undeniable: a hollowed loaf of French bread filled with crispy fried oysters and served alongside buttered rice.

The move that makes this work is buttering the inside of the loaf and toasting it until the cavity is golden. Without that step, the bread goes soggy the second the oysters land. With it, you get a crisp shell that holds the briny, golden-fried oysters in place and adds a buttery edge to every bite.

Serve the top crust separately or perched on top, but know it’s a tradeoff. Capped, the oysters stay piping hot. Open-faced, they stay crispy. Pick your priority.

Chef Tips

• Pat the oysters dry before frying. Wet oysters splatter dangerously and produce a soggy crust instead of a shattering one.
• Fry in small batches at 375°F (190°C). Crowded pans drop the oil temperature and you’ll end up with greasy oysters instead of crisp ones.
• Toast the buttered bread shell in a 400°F (205°C) oven until lightly browned but not dried out. You want crisp inside, soft outside.
• A clove of garlic minced into the butter is mentioned as optional in the recipe but it’s worth doing every time. Garlic butter and oysters are a marriage made in the bayou.

Variations

• Top the oysters with a drizzle of remoulade or homemade tartar sauce before closing the loaf.
• Add shredded iceberg lettuce, sliced tomato, and pickles for a Po’ Boy-leaning hybrid sandwich.
• Use shrimp instead of oysters for a Peace Maker-style shrimp loaf.