Oyster Souffle Recipes

Steps:

• Method of Production: Preheat oven to 400 degrees. Add vegetables, oil to medium sauté pan and place over medium heat. Once the oil is warm add peppers, onions, garlic, shallots and Andouille sausage and begin to sweat. Once the vegetables are soft, drain and cool. In a small sauce pot bring cream to a simmer. while cream is heating, add whole eggs to a mixing bowl. Once cream is simmering, slowly add the cream into the eggs, stirring constantly to temper the tow together. Add the diced bread, Worcestershire, hot sauce, shucked oysters, sausage, peppers and onions to the cram and egg mixture. Allow this to sit for 5 minutes and then mix until well incorporate. In a separate bow., whisk egg whites to stiff peaks. Gently fold eeg white into the bread mixture. Once incorporated spoon mixture into buttered ramekins or baking dish. bake at 400 degrees until soufflé has risen and is set. the top should be golden brown. Serve immediately.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine saltine crackers and butter in a bowl; stir until all crumbs are saturated with butter.
• Spread 1/3 of the saltines mixture on the bottom of a 9x13-inch casserole dish. Pour half of the oysters with their liquor over the saltines mixture. Season with cayenne pepper, salt, and black pepper. Repeat with next 1/3 of saltines and remaining oysters. Season with cayenne pepper, salt, black pepper, and Italian parsley.
• Sprinkle remaining saltines mixture over the oysters. Drizzle cream slowly and evenly over the top.
• Bake in the preheated oven until bubbling and browned, 40 to 45 minutes. Let rest 10 minutes before serving.