• 6 quarts hot water
• ¼ cup vegetable oil
• 3 tablespoons salt
• 1½ pounds fresh spaghetti, or 1 pound dry
• ¾ pound (3 sticks) unsalted butter, in all
• 2½ cups tasso (preferred) or other smoked ham (preferably Cure 81), about 11 ounces, thinly sliced and cut into ½-inch squares
• 1½ cups very finely chopped green onions
• 3 cups heavy cream
• 3½ dozen shucked oysters in their liquor, 
 about 1 pound (we use medium-size ones)
• Finely chopped fresh parsley

Tasso and Oysters in Cream on Pasta

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• ½ pound bacon
• ½ pound brie, rind removed
• 1 stick butter, chopped 
• 2 dozen chilled fresh Louisiana oysters 
• rock salt

Brie and Bacon Chargrilled Oysters

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Oyster Spaghetti

• 6 cups Creole Sauce (recipe follows)
• 4 dozen shucked oysters
• 2 pounds angel hair pasta, prepared to packge directions
• 1 bunch green onions, finely sliced
• 1 bunch parsley, finely chopped
• freshly grated Parmesan cheese, for serving

Creole Sauce Recipe

• 4 cans of crushed tomato (28 oz. cans)
• 1/4 cup vegetable oil
• 12 oz. water
• 8 cups chopped yellow onions
• 4 cups chopped bell pepper
• 4 cups chopped celery
• 1 cup chopped fresh garlic
• 2 tablespoons salt
• 2 teaspoon Cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 2 tablespoons dry basil
• 1 tablespoon dry thyme
• 4 bay leaves

Alex Patout's Creole Oyster Spaghetti

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• 3⁄4 cup canola oil
• 3⁄4 cup flour
• 2 large onions, chopped 
• 6 blue crabs, quartered 
• 1 stalk celery, chopped
• 4 cloves garlic, minced
• 3 quarts Shrimp or Shellfish Stock (Store bought is fine substitute) 
• 2 cups sliced okra
• 1 tablespoon fresh or dried thyme
• 2 bay leaves
• 1 pound smoked sausage, sliced 1⁄2 inch thick
• 4 green onions, chopped
• 2 tablespoons from My Creole Spice Jar (recipe follows)
• Salt and pepper
• Tabasco
• 1 pound medium wild American shrimp, peeled and deveined
• 1 pint shucked oysters and their liquor
• 1 cup crabmeat 
• 6 cups white rice

My Creole Spice Mix:

• 2 tablespoons celery salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons cayenne pepper
• ½ teaspoon ground allspice
• 1 tablespoon sweet paprika
• 1 tablespoon coarse sea salt
• 1 tablespoon black pepper

Mama's Seafood Gumbo

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• 4 tablespoons unsalted butter
• 1 cup finely diced yellow onions
• 1/2 cup finely diced celery
• 1/2 cup finely diced red bell pepper
• 1 tablespoon minced garlic
• 2 tablespoons fresh thyme
• 1/2 cup Pernod
• 2 cups fresh spinach leaves, stems removed
• 4 cups heavy cream
• Kosher salt
• Freshly ground black pepper
• Dash of Louisiana hot sauce
• 1 pint (16 ounces) large Louisiana Gulf oysters, with oyster liquor

Creole Oyster and Spinach Soup

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Photo courtesy of George Graham, The Acadiana Table

• 1 lb fresh pork sausage, removed from casing
• 1 pint oysters and oyster liquid, chopped
• 1/2 cup parlsey, choppe
• 1/2 cup green onion tops, chopped
• bread crumbs from 8 slices toasted bread
• 1/4 cup butter, melted
• lemon juice from 1 lemon
• 12 oyster shells

Cajun Stuffed Oysters

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• 1 quart oysters, in liquor (36 oysters needed) 
• 1½ sticks butter, softened
• 2 garlic cloves, minced
• 1 teaspoon ground black pepper
• 1 teaspoon dried whole-leaf oregano
• 1/2 teaspoon dried whole-leaf sweet basil
• 1/4 teaspoon dried whole-leaf thyme
• 3/4 cup grated Parmesan cheese

Brigtsen's SOS Grilled Oysters

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• 1 pound butter
• 3/4 teaspoon Mulate's or other Cajun seasoning
• 3/4 teaspoon cayenne pepper
• 1½ teaspoons liquid smoke
• 1/4 teaspoon paprika
• 1/4 cup Parmesan cheese
• 1½ tablespoons fresh chopped parsley
• 1 small onion, diced
• 6 cloves garlic, minced
• 18 fresh raw oysters
• crusty French bread, for serving

Mulate's Cajun Smoked Oysters

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Per Oyster Shooter

• 1 shucked oyster with oyster liquor
• 1 ounce Bloody Mary Mix, chilled
• 1 ounce vodka, chilled
• lemon wedges, grated horseradish, lemon zest, Worcestershire, hot sauce; for garnish

 Spicy Oyster Shooters

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• juice of 1 lemon
• 1 lb celery root (2 medium or 1 large)
• 2 tablespoons unsalted butter
• 1 medium red bell pepper, cored, seeded and chhopped into 1/4-inch dice
• 1/2 cup leeks, chopped
• 4 cups hald-and-half
• 2 dozen oysters, shucked with their juices
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground white pepper
• 2 tablespoons fresh parlsley, chopped

Celery Root And Oyster Chowder

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