I couldn’t pass up a couple of pints of fresh Louisiana oysters the grocery man was burying in ice last week as I passed by his case.
I sautéed onion and garlic with the addition of dried bay leaf in butter and teamed that with oysters and crushed saltine crackers dampened in the oyster liquor.
The oysters I purchased were small so I did not chop them up. I served some in individual ramekins and the remainder in small ovenproof gratin dishes. Serve this as an appetizer or entrée. Corinne Cook is a columnist for The Advocate. Reach her at email@example.com.
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