• Skip to main content
  • Skip to primary sidebar
✮ The Food Dictator ✮

The Hirshon New Orleans Oysters Bienville

August 23, 2016 by The Generalissimo 4 Comments

200
SHARES
FacebookTwitterPinterestRedditWhatsappYummly
Light Dark Dark Light
()
The Hirshon New Orleans Oysters Bienville
Oyster Bienville Image Used Under Creative Commons License From louisianatravel.com

Citizens, TFD is exceptionally fond of a wide range of cooked oyster recipes – this classic of the Big Easy (aka New Orleans) is one of my all-time favorites! For those TFD Citizens of the Jewish faith, congratulations! You have just found what is quite possibly the most treyf (non-kosher) recipe on Earth, laden as it is with Bacon, Butter, Cream, Oysters, Cheese *and* Shrimp, all together in one forbidden (but delicious!) recipe! 😉

Count Arnaud Cazaname of Arnaud’s Restaurant claimed creation of this dish, his was a recreation of the one he first tasted at Antoine’s, created by Chef Auguste Michel.

It is named in honor of Jean de Baptiste Le Moyne, Sieur de Bienville, who in 1718, with the help of eighty French exiles, set up a colony near the mouth of the Mississippi river, called La Nouvelle Orleans; now New Orleans. He was also an early Louisiana governor, although he is most well known for being the namesake for this dish.

My version of this classic recipe is based closely on the version served at the equally classic Arnaud’s Restaurant in New Orleans! I use the classic sherry instead of their choice of brandy, add a touch of bacon and have chosen to aromatize the rock salt with a diverse range of herbs and spices that truly perfumes the final dish!

Battle on – The Generalissimo

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Hirshon New Orleans Oysters Bienville


  • Author: The Generalissimo
Print Recipe
Pin Recipe

Ingredients

Units Scale
  • 1 slice of fatty bacon, finely chopped (TFD change to recipe, original called for 1 tbsp vegetable oil)
  • 2/3 cup finely chopped white mushrooms
  • 4 tablespoons (2 ounces, 1/2 stick) unsalted butter
  • 1 1/2 teaspoons very finely chopped garlic
  • 4 large shallots, finely chopped
  • 1/2 lb cooked shrimp, finely diced
  • 1 tablespoon all-purpose flour
  • 1/2 cup sherry (TFD modification – original used brandy)
  • 1/2 cup heavy cream
  • 1 teaspoon ground white pepper
  • 6 tablespoons grated Romano cheese
  • 4 tablespoons dry breadcrumbs
  • 1/4 cup finely chopped flat-leaf parsley
  • 1 teaspoon Kosher or sea salt
  • Freshly ground black pepper
  • 1/2 teaspoon Cayenne pepper
  • 2 dozen briny oysters, freshly shucked and the flat sides of the shells reserved
  • Garnish (not meant to be eaten):
  • 1 1/2 cups Rock Salt
  • 3 Crushed Bay leaves
  • 1 tsp Whole Cloves
  • 1 tsp Whole Allspice
  • 1 tsp Whole Juniper berries
  • 3 points of Star Anise
  • Lemon wedges wrapped in muslin sleeves, for serving

Instructions

  1. In a large, heavy saucepan, cook the bacon to lightly crisp, remove. Sauté the chopped mushrooms for about 4 minutes in the bacon fat, stirring and adding a touch of oil if needed. Remove from the pan with a slotted spoon, press with another spoon to remove excess liquid and set aside.
  2. In the same pan, melt the butter over low heat and sauté the garlic and shallots for about 3 minutes, stirring frequently, until softened.
  3. Add the diced shrimp and stir to mix, then sprinkle evenly with the flour. Stir together, add the reserved mushrooms and increase heat to medium.
  4. Stirring constantly, deglaze the pan with the sherry. Stir in the cream and cook for 2 to 3 minutes, until smooth. Stir in the bacon, Romano, dry breadcrumbs, parsley, salt, a touch of black pepper and the Cayenne to a soft moundable consistency. A small amount of whole milk may be added if the mixture is too thick.
  5. Remove the pan from the heat and transfer the mixture to a glass or ceramic bowl. Cool to room temperature.
  6. Transfer mixture to a blender and puree until smooth; set aside. Optionally, put into a pastry bag fitted with a ½” fluted tip and refrigerate until cold, at least 1 ½ hours.
  7. Preheat the oven to 400 degrees. Wash the oyster shells well and pat dry. Drain the oysters and place one in each of the 24 shells, or use two smaller oysters per shell if necessary.
  8. Mix the Rock Salt with remaining garnish ingredients.
  9. Place the shells in a large, heavy roasting pan lined with a ½-inch layer of garnished rock salt, or place six filled oyster shells in each of four pie pans lined with the garnished rock salt (the rock salt keeps the shells upright during cooking and stops the delicious juices from escaping).
  10. Top each oyster with a generous tablespoon equivalent of the piped or spooned Bienville mix and bake for 15 to 18 minutes, or until nicely browned.
  11. The shells will be extremely hot. Carefully place 6 oysters on each hot dinner plate.
  12. Garnish with a wrapped lemon wedge and serve immediately.

Did you make this recipe?

Tag @thefooddictator on Pinterest, Instagram or Facebook and hashtag it #TFD

How useful was this post, Citizen?

Click to rate My Recipe, Citizen - 5 hearts are ALWAYS appreciated!

Average rating / 5. Vote count:

No votes so far! Be the first to rate this post.

As you found this post useful...

Follow us on social media, Citizen!

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

Related posts:

The Hirshon Cleveland Polish Boy Sandwich
The Hirshon Punjabi Fried Potatoes With Spices - जीरा आलू
The Hirshon Ultimate Decadence Sloppy Joe
The Hirshon Spanish Black Noodles With Seafood - Fideos Negros con Mariscos
The Hirshon German Crown Cake - Frankfurter Kranz
The Hirshon Jewish Ukrainian-style Borscht - борщ
The Hirshon North Korean Mul Naengmyeon - 물냉면
The Hirshon Hungarian Wild Boar Stew - Gombás Vaddisznótokány

Filed Under: Recipes Tagged With: Appetizers, Seafood

About The Generalissimo

The myth of the Generalissimo is far more interesting than the reality.

Previous Post: « The Hirshon Ethiopian Awaze Sauce – አዋዜ
Next Post: The Hirshon Undisputed Martini »

Reader Interactions

Comments

  1. Mark

    August 23, 2016 at 8:20 AM

    No parsley. They used hoja santa.

    Reply
    • The Generalissimo

      August 23, 2016 at 8:24 AM

      Mark – that is fascinating, thank you! I use that herb in my yellow mole recipe and am quite fond of it! 🙂

      Reply
  2. Barbara Bourg

    August 23, 2016 at 6:18 PM

    Yummy

    Reply
  3. Lydia Lovejoy

    August 23, 2016 at 9:24 PM

    Ooohhh yummm! Sounds divine. I haven’t had a really good oysters beinville in a long time.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

➤ Citizens – Please Support TFD Nation!

Donate to Help TFD!

⇔ Search, And Ye Shall Assuredly Find!

✮ Citizens ✮

TFD currently has a total of 1,365 posts and 1,162,744 words written since December of 2014! Add your voice to My 50,000+ dedicated readers, comment on My recipes and thus become an active member of TFD Nation! Looking for a particular recipe? Search for it in the box above or via the category tags below - there are THOUSANDS of the finest in world and historic recipes here!

❧ TREMBLE Before Our Categoric Zeal!

Appetizers (146)Beef (143)Beverages (24)Bread (112)Cheese (64)Chicken (132)Chinese (122)Chocolate (16)Condiments (262)Dessert (166)Drinks (23)Duck (20)Egg (47)Fish (56)French (56)Game (30)Georgian (34)Indian (60)Italian (58)Jewish (84)Lamb (73)Manifestos (1)Pasta (90)Pork (148)Salad (40)Sandwich (42)Seafood (84)Shrimp (53)Soup (110)Spices (12)Tofu (7)Turkey (15)Veal (18)Vegetables (108)

✺ Click to Follow Us Across Social Media!

Facebook   

    instagram

☥ TFD SPEAKS!!!

https://www.thefooddictator.com/wp-content/uploads/2019/02/TFD-Avatar-Cold-Open-FINAL.mp4

 Enjoy TFD’s Mellifluous Podcasts, Citizen!

Listen on Apple Podcasts

© 2023 · The Food Dictator is abjectly served by WORDPRESS

✮ The Food Dictator ✮
Manage Cookie Consent
Citizens!

Be advised that as an enlightened Dictatorship here at TFD, we are indeed on the side of right when it comes to protecting the privacy of TFD Nation!

We do use technologies such as cookies to store and/or access device information, solely to improve your browsing experience and to show personalized ads.

Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions - trust us, we really ARE on your side!

YOUR LOYALTY IS NOTED! 🎖️
Functional Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
Manage options Manage services Manage vendors Read more about these purposes
View preferences
{title} {title} {title}
200
SHARES
FacebookTwitterPinterestRedditMailYummly