Oysters Carnival

Chef Warren LeRuth’s restaurant was a New Orleans legend. This was the restaurant’s signature dish.

  • 5 cups onions, minced
  • 1/2 tablespoon garlic, minced
  • 1 bay leaf, minced
  • 4 stalks celery, minced
  • 1/2 teaspoon thyme leaves
  • 10 tablespoons butter
  • 4 dozen oysters, strained (reserve the liquor) and chopped
  • 1-1/2 cups bread crumbs
  • 36 oyster half shells, boiled and scrubbed
  • 18 strips bacon, precooked and crispy, but not too brown, drained, with each strip cut in half
  • 6 lemon wedges for garnish

In an iron skillet saute the minced onion, garlic, bay, cenery and thyme in 6 tablespoons fo the butter for about 15 minutes. Add the chopped oysters. Moisten 1 cup of the bread crumbs with about 1 cup of the oyster liquor. Add to the above. Simmer for 20 to 30 minutes. Add 4 tablespoons butter and cook until the butter is melted.

Fill the oyster shells with the mixture, and spirnkle the remaining 1/2 cup of bread crumbs over the top. Top with bacon pieces. To serve, heat the oysters in a 375F oven for 10 to 15 minutes or until hot. Serve 6 oysters per portion, and garnish each platter with a lemon wedge.

Serves 6.

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1 Comment so far »

  1. Tommy said

    January 13 2015 @ 8:44 pm

    This was not Chef Leruth’s signature dish. It either was the appetizer Crabmeat St. Francis or the Oyster Artichoke Soup. I worked at LeRuth’s in the late 70’s early 80’s.

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