Cajun French: l’huitre (l’ū-eet) – oyster
In Louisiana oysters are eaten any way imaginable and then some, come up with another way and we will give it a try. Today for the ninth day of Christmas, we are sautéing oysters and serving them over orzo. Orzo may not be Cajun in the truest since, yet Cajuns take what is available and use it. We had locally made orzo from Pappardelle’s in Colorado and Louisiana oysters from Houma; so we decided to marry the two and dinner is served.
Mais C’est Bon!
Enjoy!!
Ingredients:
- 12 oz raw oysters (16 oz)
- Olive oil
- 1 med onion, chopped fine
- 1 large clove garlic, chopped fine
- 12 mushrooms, quartered
- 4 oz orzo
- Salt
- Juice from Meyer Lemon
- Chives, chopped
Wash oysters. Set aside.
Heat 2-3 Tbl olive oil to medium high in cast iron skillet.
Sauté onions until translucent.
Add garlic to onions and continue to sauté until garlic is tender.
Season with a pinch of salt.
Add mushrooms and cook until tender.
Cook orzo according to package directions.
When cooked, drain and add to vegetables.
Return to pasta pot and set aside.
Heat 2 Tbl olive oil to medium heat in cast iron skillet.
Place oysters in skillet and sauté 2-3 minutes, depending upon size of oyster.
Season with salt.
Sprinkle with lemon juice.
Plate:
Place orzo in center of plate.
Place oysters on top of orzo.
Garnish with chives.
