Baked Oysters Fonseca
These oysters are baked and topped off with smoky, cheesy breadcrumbs.
- 2 oz. unsalted butter
- 2 red peppers, minced
- 2 red onions,
- 1 jalapeño pepper, seeded and minced
- 2 1/2 lbs. tasso,
- 2 tomatoes, peeled, seeded and finely diced
- 2 tsp.
fresh thyme, chopped
- 2 cups white wine
- 1/2 cup all-purpose flour
- 3/4 cup Louisiana oyster liquor
- 2 Tbsp. heavy cream
- 1 oz. parmesan
- Salt, black pepper & crushed cayenne pepper to taste
- French breadcrumbs to cover each oyster
- 2 dozen fresh Louisiana
oysters on the half-shell
- Melt the butter over high heat in a large sauté pan, being careful
not to brown the butter.
- Add the red pepper, red onion and jalapeño,
and sweat the vegetables until they soften.
- Add the tasso and sauté
to heat thoroughly.
- Add the tomatoes and cook until they start to
break down a bit, then stir in the thyme.
- Add the white wine, and
stir to deglaze the pan.
- Add the flour and mix well to incorporate,
then reduce the heat to medium and cook for about 5 minutes.
- Add the
oyster liquor and cook for about 10 minutes.
- Add the cream and
grated parmesan cheese.
- Adjust the seasoning to taste with salt,
black pepper and crushed cayenne pepper.
- Remove the filling from the
heat and allow to cool. Spoon the filling into a pastry bag fit with a
medium star tip, and pipe onto fresh Louisiana oysters on the half-shell
(about 1/2 to 1 oz. per oyster).
- Top the oysters with breadcrumbs
and roast in a 400°F oven until the oysters start to bubble underneath
the topping, and the breadcrumbs are toasted (about 12-14 minutes).
- To serve: At Bourbon House, the Oysters Fonseca are served on a bed of
rock salt mixed with dried chili peppers and black peppercorns in French
Cooking/Prep Time: 1 hour 30 minutes
Recipe and Photo courtesy of
Louisiana Seafood, Bourbon
House And Culinary Concierge Magazine.
Cajun Recipes Page 1