Oyster recipe collection

Bacon-wrapped oysters broiled until the bacon crisps and the oysters turn plump and briny. A classic two-ingredient appetizer secured with toothpicks and ready fast.

Louisiana chicken gumbo with ham, okra, fresh oysters, and file powder, slow-simmered for two hours and served over rice. An authentic Cajun one-pot meal.

Louisiana seafood gumbo with shrimp, oysters, crab, okra, and a dark roux served over rice with file powder. An authentic Cajun stew loaded with Gulf seafood and smothered okra.

Low Country oyster loaf with cracker-crusted fried oysters stuffed inside herbed French bread. A classic Southern seafood sandwich served hot with lemon.

Oyster cups with chopped oysters in a cheesy celery white sauce served in homemade biscuit cups. A vintage luncheon dish with an edible bread bowl for each serving.

Lyonnaise oyster stew blends pureed leek and potato soup with cream, nutmeg, and fresh oysters, served with golden croutons and shredded Gruyere on the side.

Louisiana-style okra and shrimp gumbo built on a dark roux with oysters added in the last five minutes. Served over rice with the holy trinity of celery, onion, and bell pepper.

Oyster and artichoke soup from chef Gunther Preuss with sweated aromatics, blanched artichokes, briny oysters, and marjoram. New Orleans-style elegant soup ready in 30 minutes.

Oyster and plantation soup builds a Caribbean-Creole bisque from ripe plantains, onions, coconut milk, and cream spiked with cayenne, basil, and tarragon, then poaches fresh oysters in their own liquor. A briny-sweet seafood soup with island roots.

Creamy oyster bisque thickened with rice and strained silky smooth, finished with whole oysters cooked just until their edges curl. Chesapeake Bay-style with a splash of Tabasco and optional dry sherry.

Silky oyster corn chowder loaded with smoky prosciutto, sweet corn, and plump oysters in a creamy chipotle-spiked broth. Orzo pasta makes this elegant soup hearty enough for dinner in just 25 minutes.

Oyster corn chowder simmers briny oysters and sweet corn with leeks, prosciutto, and cream, then folds in cooked orzo for a hearty seafood chowder. Coastal comfort in a single pot.

Old-fashioned oyster pie with freshly shucked oysters, scallions, butter, and a splash of Tabasco baked in a flaky double-crust pastry until golden.

Oyster pie Picayune style with fresh oysters, crab meat, mushrooms, bacon, and shallots in a creamy sauce baked in a double-crust pie. A classic New Orleans Creole seafood pie.

Oyster spinach soup with pureed oysters in a creamy milk and half-and-half base, finished under the broiler with a golden cap of whipped cream.

Oyster St. Laurent simmers fresh oysters in buttery milk with their own liquor stirred in at the end. A simple four-ingredient French-Canadian oyster stew with pure briny flavor.