Oyster Pie With Buttermilk Biscuits

 

For the Biscuits

  • 3 cups (13 1/2 oz.) all-purpose flour, plus more for dusting

  • 2 tsp. baking powder

  • 1 1/2 tsp. kosher salt

  • 1/4 tsp. baking soda

  • 3 sticks chilled unsalted butter, cut into 1/2-inch cubes

  • 1 1/4 cups buttermilk, chilled

For the Oyster Filling

  • 2 tbsp. olive oil

  • 10 oz. smoked country ham, finely diced

  • 2 stalks celery, finely chopped

  • 2 bulbs fennel, finely chopped

  • 1 large yellow onion, finely chopped

  • Kosher salt and freshly ground black pepper

  • 4 cloves garlic, finely chopped

  • 1 cup (4 1/2 oz.) all-purpose flour

  • 4 cups whole milk

  • 2 bunches Swiss chard, or spinach leaves, stems removed, roughly chopped

  • 7 oz. shucked oysters (2 dozen)

  • 1/2 cup finely chopped chives

  • 1/4 cup absinthe or Pernod

  • 1 tbsp. finely chopped flat-leaf parsley

Instructions

Make the biscuits: In a large bowl, whisk the flour with the baking powder, salt, and baking soda until evenly combined. Add the butter and, using your fingers, rub the butter with the flour until pea-size crumbles form. Add the buttermilk and stir until a dough forms. Scrape the dough onto a lightly floured work surface and knead until it forms a ball. Using a rolling pin, flatten the dough until 3/4 inch thick, and then fold in thirds like a letter. Repeat rolling and folding twice more, and then flatten the dough until 1/2 inch thick. Using a 2 1/2-inch round cutter, cut out biscuits, rerolling scraps as needed, to get 20 total. Place the biscuits on a baking sheet and freeze until ready to use, up to 1 week.

Make the oyster filling: Heat the oven to 450°. In a large saucepan, heat the olive oil over medium-high. Add the ham and cook, stirring, until browned and crisp, 6 to 8 minutes. Stir in the celery, fennel, and onion. Season with salt and pepper and cook, stirring, until the vegetables soften, about 8 minutes. Add the garlic and cook for 1 minute. Sprinkle the flour over the vegetables and cook, stirring constantly, until lightly toasted, about 2 minutes. Slowly pour the milk into the pan and stir until it comes to a boil. Add the Swiss chard, reduce the heat to medium, and cook, stirring, until the Swiss chard wilts down, about 8 minutes.

Remove the pan from the heat and stir in the oysters, chives, absinthe, and parsley. Season with salt and pepper and divide the oyster filling between two 1 1/2-qt. oval baking dishes. Arrange the biscuits evenly over the filling in both dishes and place the dishes on a foil-lined baking sheet.

Bake the oyster pies until the fillings are bubbling in the center and the biscuits are golden brown, about 1 hour. Transfer the pies to a rack and let cool for 10 minutes before serving.

 

 

Cajun Cabbage Jambalaya

2 lb lean ground chuck

2 cups chopped onions

1 cup chopped celery

1 cup chopped bell pepper

2 cloves chopped garlic

2 quarts shredded cabbage

Two 10 oz cans diced tomatoes and green chili peppers

3 beef bouillon cubes

2 tbs vegetable oil

1/2 cup water

Put oil in a heavy 5 quart pot. Add ground meat and stir until brown. Add bouillon cubes, onions, celery, garlic and bell pepper. Stir and cook for about 15 minutes. Add tomatoes, undrained and water. Cook for a few minutes then stir in cabbage. Lower fire to medium and cook stirring often. Put lid on pot and cook until cabbage is crisp tender. If mixture is too dry add a little hot water and adjust seasonings. Add cooked rice until mixture is moist.

Pork Sausage Jambalaya

  • 2 lb pork sausage

  • 2 cups raw rice

  • 1 cup onions

  • 1 cup diced celery

  • 1 bell pepper, chopped

  • 1/2 cup onion tops and parsley

  • 1/2 cup salad oil

Sauté sausage in 1/2 cup salad oil and 1-1/2 cups water on medium heat in covered saucepan. Cook until water is evaporated. Then fry until brown. Add onions and 1 cup water and cook 15 minutes. Add celery, bell peppers, onion tops, parsley and 2 cups water with raw rice. Combine sausage and other ingredients. Cook over low fire for 40 minutes. Cover and stir.

 

 

CAJUN PORK CHOP JAMBALAYA

Ingredients

Here is a recipe that we have cooked many times and every time it gets rave reviews.


¼ inch oil in the bottom of pot
2 pounds of pork chops
Salt & Pepper to taste
1 cup chopped onion
¾ cup chopped green bell pepper
¼ cup chopped celery
1 cup of water
4 cups cooked rice
1 ½ cups chopped green onions tops


Instructions



Jambalaya is almost a staple food here in our state. Here is a recipe that we have cooked many times and every time it gets rave reviews. This is want you call comfort food and it’s best served with warm fresh French bread. I didn’t get this big eating SALADS.


Add oil to a large pot. Brown pork chops that have been seasoned to taste. Remove chops from pot. Saut’e onion, bell pepper and celery in the oil that the chops were browned in. Remove as much as much of the oil from the pot as you can, and add a small amount of water to form a gravy. Put chops back in the pot. Cook on medium heat about 20 minutes. Add cooked rice and onion tops: Stir well. Cover and simmer ad additional 10 minutes. Enjoy

Cajun Pork Chops

Ingredients

1/4 cup vegetable oil

6 or 8 center cut pork chops

Salt and pepper to taste

1 cup Italian salad dressing

Two 6 oz cans mushrooms steak sauce

One 4 oz can mushroom stems and pieces

1-1/2 tbs browning sauce

1 cup water or more if needed


Instructions

Season pork chops with salt and pepper. Put in a plastic container and pour Italian Dressing over the chops. Cover and refrigerate for 24 hours. Drain pork chops, reserve dressing and put 5 to 6 quart Dutch oven and cook over medium high heat with the 1/4 cup of oil. Brown chops on both sides. Add reserved dressing, browning sauce and water. Cook chops until tender adding water if necessary. Stir often. Add the mushroom steak sauce and mushrooms with liquid. Taste for seasoning and adjust. Simmer 20 more minutes. Place on platter, sprinkle with parsley and serve with hot cooked rice and coleslaw.

Cajun Sausage & Eggplant Casserole

Ingredients

1 lb. fresh Italian sausage skinned and cut

2 cans whole tomatoes, drained and chopped (1 Rotel & 1 regular)

1 peeled eggplant, chopped

1 large onion, chopped

1 large bell pepper, chopped

3 or 4 medium zucchini, sliced in rings.


Instructions

Brown sausage in large frying pan. Add the following: eggplant, onions, bell peppers, tomatoes, and zucchini. Smother down, and then transfer to a greased casserole dish. Sprinkle a lot of Parmesan cheese on top. Bake at 350F for 30 minutes. Salt and pepper to taste.

*You could also use shrimp or crawfish. It is great either way.

Cajun Sausage, Peppers and Onions with Beans

Ingredients

1/2 tablespoon bacon drippings, butter or cooking oil

1 pound package Italian style sausages

1 small red, yellow or orange bell pepper, or a combination, cleaned and sliced

1 small green bell pepper, cleaned and sliced

1 small sweet onion, halved and sliced

2 teaspoons minced garlic

1 cup red wine or beef stock/broth

1/4 cup barbecue sauce

2 tablespoons ketchup

1 (15 ounce) can white beans, drained and rinsed

1 (15 ounce) can light red kidney beans, drained and rinsed

1 (10 ounce) can diced tomatoes with green chilies (like Rotel), undrained

1 teaspoon of Italian seasoning, Herbes de Provence, or your choice mixed dried herbs

1/4 teaspoon of Cajun seasoning, or to taste, optional

Kosher salt and freshly cracked black pepper, to taste


Instructions

Pan fry or grill sausages according to package directions; set aside to cool slightly, then slice into 1/2 inch rounds. Add oil to a large skillet and heat to medium; add peppers and onions. Cook for about 6 minutes, stirring often, until slightly tender but not browned. Add the garlic and cook another minute. Add the wine or beef stock, barbecue sauce, ketchup, beans, tomatoes and seasonings. Add sliced sausage to the skillet and gently toss to combine.

CRAB & SHRIMP MACARONI STEW

Ingredients

Place in stew pot;

1 pound shrimp – peeled, deveined, chopped

1 pound crab (rinsed and drained)

4 cups chicken broth

2 can (10 ¾ oz) cream of chicken soup

1 can (10 ¾ oz) Cream of celery soup

1 large can (14 ½ oz) diced tomatoes

1 quart half and half

1 cup whipping cream

1 can/jar white salsa con queso

Salt and white pepper to taste

Sauté in skillet until tender then add to stew pot

2 sticks margarine

1 diced onion

1/2 package matchstick carrots

4 ribs of celery chopped

Cook on low for one hour

Then add 2 cups cooked and drained macaroni shells

Cook another 15 minutes

This recipe is hearty enough to serve as a main dish or you can serve it as an appetizer.

NOTE: This recipe is shared with us from Pam Johnson Gulf Coast Kitchen. You can get her cook book by logging on to www.tsfmag.com

Instructions

See Above

Crawfish Etouffee

Ingredients

1 stick butter

2 cups chopped onions

1 cup chopped celery

1/2 cup chopped green bell peppers

1 pound peeled crawfish tails

2 teaspoons minced garlic

2 bay leaves

1 tablespoon flour

1 cup water

1 teaspoon salt

Pinch of cayenne

2 tablespoons finely chopped parsley

3 tablespoons chopped green onions


Instructions

In a large saute pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 to 12 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. Add the crawfish mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over hot white rice.

Crawfish Rice Casserole

Ingredients

1 cup diced celery

1 cup chopped onions

1/2 cup crawfish fat

1 can cream of mushroom soup

3/4 cup green onion tops

3 slices bread, moistened

1/2 cup water

3 sm. cloves garlic

1/2 cup chopped bell pepper

1/4 cup butter

6 sprigs parsley, chopped

2 cup crawfish tails

2 cup cooked rice

Salt and pepper to taste

Instructions

Saute celery, garlic, onion and bell pepper in crawfish fat and butter until tender. Add parsley and crawfish tails. Heat slowly until hot. Add bread, rice and water and cook 15 minutes longer. Season to taste. Turn into a 1 quart casserole dish. Dot with butter. Sprinkle with bread crumbs and paprika. Bake in 375 degree oven about 30 minutes in covered casserole.