Oyster Casserole Cajun StyleDuring the hot summer months at my house my sommelier wife will usually break open a sparkling wine or chenin blanc to go with this great easy to make dish - I would usually enjoy a good cold light beer which also works well.
Serve 4 people for appetizers
500ml of choked Oysters or 3 fresh per person
1/4 cup Olive Oil
1/2 Onion diced
1 branch of Celery
a small Carrot
3/4 cup White Wine
600ml Tomato Sauce
2 tbsp of Liquid Smoke or more if you wish
1 cup water
Salt & Pepper
Cook the onion, celery and carrots for 2 or 3 minutes then add wine and let reduce by half
Add tomato sauce, water and cajun spices and cook slowly for 10 to 15 minutes or faster if you are very hungry!
Add the choked oysters when you are absolutely ready to serve and simmer for a few minutes, just enough to cook the oysters.(over cooked oyster are not very good)
Serve them on rice as a main course or just in a small Tapas dish with good quality garlic toasts as an appetizer.
Private Chef Martin Laprise
Author of "My daughter wants to be a chef"
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