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Aaron’s Oystah Bake

  • Author: Aaron Acord, Student at Joe Davies Elementary
  • Total Time: 45 min

Notes

I made this up with some of my favorite things. I would eat oysters everyday if my mom would let me. Spinach and artichokes are my favorite veggies, so I thought they would go well together.

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ABOUT THE DISH

I made this up with some of my favorite things. I would eat oysters everyday if my mom would let me. Spinach and artichokes are my favorite veggies, so I thought they would go well together.

 

Editor’s Note: Aaron received an honorable mention in the 2021 (Virtual) Cook-Off for the Coast’s Recipe Competition with this recipe.

RECIPE

Ingredients

  • Author: Aaron Acord, Student at Joe Davies Elementary
  • Total Time: 45 min
    •

    Ingredients

    • 2 dozen Louisiana Oysters, freshly shucked; reserve some liquid
    • 1 family size package of frozen chopped spinach, thawed and drained
    • 2 cans of quartered artichokes, drained
    • 1 cup holy trinity mix (onions, celery, green bell pepper), finely chopped
    • 8 cloves garlic, minced
    • 1 stick unsalted butter
    • 1 cup shredded parmesan cheese
    • 1 cup shredded mozzarella
    • 1 cup italian bread crumbs
    • 1 Tbsp. olive oil
    • Salt and pepper to taste

    Instructions

    1. Preheat oven to 425 degrees
    2. Grease a 9×13 baking dish with butter (glass is best)
    3. Add ½ stick butter and olive oil into a nonstick pan on medium heat
    4. Saute trinity mix and garlic in the greased pan until they are translucent
    5. Add the artichokes and spinach to the pan and heat through. Salt and pepper to taste
    6. Add cheeses and 3 tablespoons of reserved oyster juice to the pan. Turn off heat
    7. Add the remaining ½ stick butter to a separate bowl and melt in microwave
    8. Add the breadcrumbs and remaining garlic to the bowl of melted butter
    9. Add half the spinach/artichoke/trinity mixture to the baking dish
    10. Make 6 “beds” with a spoon for the oysters
    11. Add 6 oysters to the beds, sprinkle half the bread crumbs on top
    12. Repeat with the remaining spinach/artichoke mix, oysters in beds, and bread crumbs, creating layers of the ingredients
    13. Bake at 425 degrees for 30 minutes or until topping browns
    14. Serve and enjoy!

    Louisiana’s coast means a lot to me. This is where I spend my favorite times with my Dad on our boat and enjoy the beautiful sights while catching dinner. My favorite memory is one time we almost had to be rescued because the boat wouldn’t start, but it was ok because it finally did start. We should always work to protect the coast because it’s part of our lives. It feeds us. The animals and the plants that live there are an important part of the ecosystem of Louisiana.

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