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