Oysters Bienville Casserole

Oxmoor House
4 (3/4-cup) servings


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1 (16-ounce) container Standard oysters, undrained
2 slices lower sodium bacon
1 large shallot, minced
1 cup sliced fresh mushrooms
1/4 cup all-purpose flour
1 1/2 cups fat-free milk, divided
1/4 cup dry sherry
1/2 pound small shrimp, peeled
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 (1-ounce) slices white bread, toasted
1 tablespoon chopped fresh chives


Drain oysters, reserving 1/4 cup liquid; set oysters and liquid aside.

Cook bacon in a large nonstick skillet over medium heat until crisp; drain, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside.

Add shallots and mushrooms to pan; cook, stirring constantly, over medium-high heat 3 minutes. Add reserved oyster liquid; cook 1 minute, stirring well. Reduce heat to medium.

Combine flour and 1/4 cup milk, stirring with a whisk until smooth; stir in remaining milk. Add milk mixture to mushroom mixture; bring to a simmer over medium heat. Cook 3 minutes or until mixture thickens, stirring frequently. Stir in sherry, oysters, shrimp, salt, and pepper; bring mixture to a simmer. Cook 2 minutes or until shrimp turn pink.

Cut toasted bread in half diagonally; place 2 toast points on each of 4 individual serving plates. Spoon mixture evenly over toast points. Sprinkle with crumbled bacon and chives.

Created date

March 2010

Nutritional Information

Calories 292
Fat 6.4 g
Satfat 1.8 g
Protein 26.4 g
Carbohydrate 30.9 g
Cholesterol 144 mg
Iron 9.4 mg
Sodium 890 mg
Caloriesfromfat 20 %
Fiber 1.2 g
Calcium 223 mg