Carnival Oyster Loaf

Kelly Williams of Tony Chachere's
Prepare Mardi Gras Recipes

1 Boulle Bread
2 Tb Garlic Butter
1 pint Oysters
Tony Chachere’s Seasoned Fry Mix
Peanut Oil, ½” deep in pan
1 cup onion, chopped
½ cup celery, chopped
1 Tb garlic, chopped
1/8 cup Cream  of Mushroom Mix
1 cup whole milk
3 cups spinach, chopped
2 Tb Herb Saint Liqueur, optional
Tony Chachere’s Creole Seasoning
½ cup Parmesan Cheese, shaved
Sliced Ripe Tomatoes

Cut Boulle of bread, either sourdough or French style, in half. Remove bread inside leaving a shell. Brush with garlic butter and sprinkle with Tony’s Creole Seasoning. Bake in a 350 degree oven ten minutes.
Meanwhile, lightly coat bottom of sauté pan with remaining garlic butter. Saute onion, celery and garlic. Add Mushroom Gravy Mix and stir. Add milk and cook five minutes until thickened. Add ¼ cup, or half of cheese, and spinach. Stir before adding juice from oysters and Herb Saint. Season with Tony Chachere’s Creole Seasoning to taste. Remove bread from oven. Heat oil in pan, toss drained oysters in fry Mix, and fry crispy; about 4-5 minutes. Drain.
To serve, pour half spinach in oyster shells. Arrange tomatoes slices. Cover with oysters. Drizzle with remaining spinach, and shave with cheese.

Cut into “pie” slices to serve. Great with BBQ shrimp on the side.

Louisiana Barbequed Shrimp

2 lbs med shrimp
3 Tb Worcestershire Sauce
1 Tb Tony Charhere’s Creole Seasoning
½ cup Vegetable Oil
1/3 Tony Chachere’s Bacon Barbeque Marinade
1 tsp Dijon Mustard
1 lemon, juiced
A stick unsalted Butter

Combine all ingredients except butter in a bowl. Toss until evenly distributed. Let marinate in cooler for tem minutes. Toss again and continue marinating.
Preheat a broiler on low. Lay shrimp and juices on a sheet pan. Slice cold butter and place cubes over shrimp. Broil three minutes. Turn with spatula. Broil again and again until cooked through and shells are crisp on top. Remove to cool and serve.

Pontchatoula Strawberry Cocktail

2 pts La. Strawberries, stemmed and halved
¼ cup Sugar
1 pt Vanilla Ice Cream
Framboise Liqueur
Dry Sparkling Wine

Cut strawberries and toss with sugar. Place in refrigerator for two hours to break down and develop juices. Add Framboise to strawberries. Place 1 small scoop of ice cream in each cocktail glass, cover with strawberries, and fill with sparkling wine.