• 3/4 Cup melted unsalted butter
• 2 Pound cornbread
• 5 Tablespoon unsalted butter
• 2 Cup chopped onions
• 1 1/2 Cup chopped celery
• 2 Cloves garlic finely minced
• 6 Ounce finely diced country ham, the saltier the better
• 2 Tablespoon fresh sage
• 2 Teaspoon fresh thyme
• 1 1/2 Teaspoon sea salt
• 1 Teaspoon black pepper
• 1/2 Teaspoon nutmeg
• About 18 - 20 fresh shucked oysters, rough chopped
• Liquid from the oysters
• 1 Cup chicken broth
• 3/4 Cup milk
• 3 Large eggs, lightly beaten
• A few more teaspoons of butter
• 15 roasted chestnuts, peeled and rough chopped

Cornbread Oyster Stuffing

Click image to enlarge

• 1 pint Gulf oysters
• 1 stick unsalted butter
• 4 tablespoons flour
• 1 medium onion, finely chopped
• 2 stalks celery, finely chopped
• 3 cups half and half
• 2 teaspoons fresh chopped parsley (1 teaspoon dried)
• salt and pepper
• hot buttered French bread

Cream of Oyster Soup

Click image to enlarge

• 24 oysters, freshly shucked (on the half shell)
• 4 sticks salted butter
• 2 bunches green onions, chopped fine
• 20 cloves fresh garlic, pureed
• 1 teaspoon crushed red pepper
• 3 tablespoons fresh thyme, chopped fine
• 3 tablespoons fresh oregano, chopped fine
• 2 tablespoons fresh lemon juice
• 1 tablespoon Worchestershire sauce
• 2 tablespoons Creole seasoning
• 2 oz white wine
• 8 oz Romano cheese, grated
• 1 loaf French bread

Acme Chargrilled Oysters

Click image to enlarge

Remoulade Sauce

• ​1/2 cup mayonnaise
• ​2 scallions, minced
• ​1/4 cup celery, minced
• ​2 tablespoons parsley, minced
• ​2 tablespoons dill pickle relish
• ​2 tablespoons red wine vinegar
• ​4 teaspoons Dijon mustard
• ​4 teaspoons capers, drained and minced
• ​2 teaspoons Worcestershire sauce
• ​4 dashes hot pepper sauce (optional to taste)

​Oysters

• ​1 1/2 cups bread crumbs
• ​3/4 cups all-purpose flour
• ​1 teaspoon freshly ground black pepper (to taste)
• ​1/2 teaspoon cayenne pepper
• ​4 dozen oysters, shucked
• ​4 large eggs, beaten
• ​1/2 cup canola oil
• ​8 crusty French rolls cut in half
• 2 beefsteak tomatoes, thinly sliced
• ​1 cup shredded romaine lettuce
• ​2 lemons, cut into wedges

New Orleans Oyster Po Boy With Remoulade

Click image to enlarge

• 4 each 8 ounce skin-on Rainbow Trout Filets
• 1 Pound Washed Stemless Spinach
• 8 Ounces  Stemmed and Sliced Shiitake Mushrooms
• 1 Pint plus 1/4 cup Freshly Shucked Gulf Oysters
• 2  Ounces Julienned Tasso
• 4 Ounces Cold Butter, sliced
• Olive Oil
• Lobster Butter
• Salt and Pepper

GW  Fins Rainbow Trout

Click image to enlarge.

• 1/2 lb Carrots, Chopped
• 1/2 Cup Tomato Paste
• 1/2 lb Celery Ribs, Chopped
• 1 Gallon Shrimp or Fish Stock
• 1/2 lb Onions, Chopped
• 2 Cups Tomatoes, Chopped
• 1/2 Fennel
• 1/8 ounce Saffron
• 1/2 Green Peppers, Chopped
• Salt to Taste
• 1/2 Cup Olive Oil
• White Pepper to Taste
• 1 tablespoon Garlic, Chopped
• 3 Bay Leaves
• 1/4 Cup Shallots, Chopped

Bouillabaisse Seafood Ingredients

• 1 lb Raw Shrimp, peeled, deveined,
• 1/2 lb Fresh Fish, Trout, Pompano
• 1 Cup Raw Oysters Etc., cut into 1 Inch Cubes
• 1/2 lb lump crabmeat
• 1/2 lb Raw Scallops
• 1/2 lb Peeled Crawfish Tail Meat
• 18 Fresh Mussels

Broussard’s Louisiana Bouillabaisse

Click image to enlarge

• 3½ cups water
• ​2 dozen freshly shucked oysters, drained
• ​1/2 cup celery, chopped
• ​1/2 cup green onions, chopped
• ​1/2 cup onion, chopped
• ​1 tablespoon butter, melted
• ​1/2 teaspoon garlic, finely chopped
• ​1/8 teaspoon dried thyme
• ​1/8 teaspoon ground red pepper
• ​1 bay leaf
• 3/4 cup heavy cream
• 2 cups milk
• 1/4 cup butter
• 1/2 cup all purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground white pepper

Arnaud's Oyster Soup

Click image to enlarge

• 2 dozen oysters, fresh in shell preferred
• 1 cup flour
• ​2 eggs
• ​1 teaspoon Dijon mustard
• ​1 teaspoon salt
• ​1 cup fresh dried bread crumbs
• ​1/2 cup Parmesan cheese, freshly grated
• ​1 teaspoon freshly ground black pepper
• ​1 tablespoon chopped parsley
• ​12 cups peanut oil (2 48 ounce containers)

Parmesan Fried Oysters

Click image to enlarge

• 1/2 cup butter
• 2 bunches green onions chopped
• 3 ribs celery chopped
• 3 cloves garlic pressed
• 2 (14 oz) cans artichoke hearts, washed and drained
• 3 tablespoons flour
• 1 to 1½ qts chicken stock
• Cayenne Pepper to taste
• 1 teaspoon salt
• 1 tablespoon Worcestershire sauce
• 1/2  teaspoon fresh thyme
• 1 qt oysters drained and chopped (reserve liquid)
• 1/3 cup sherry
• 1 cup half and half
• 1 cup milk

Oyster and Artichoke Soup

Click image to enlarge.

• 3 sticks butter, softened
• 6 garlic cloves, minced
• juice and zest of 2 lemons
• 4 tablespoons minced green onions
• 2 teaspoons red chile flakes
• salt and freshly ground pepper 

For the Oysters:

• 24 raw oysters on the half shell
• 1 1/4 cups shredded Parmesan cheese
• lemon wedges and French bread for serving, optional

Dr. Fox's Char-Grilled Oysters