I hope everyone had a wonderful Christmas and New Year! This is just one of the appetizers I served up this holiday season, more to come.
Oysters Roffignac is said to be one of the first baked Oyster dishes out of New Orleans, originally served at Roffignac’s Restaurant which was around, I believe, up until the Civil War.
I can’t find much information about this restaurant, but it is said to have been owned by the family of Louis Philippe Joseph de Roffignac, Mayor of New Orleans from 1820-1828 who first introduced street lighting to New Orleans and is also the namesake for the Roffignac cocktail.
At first glance this recipe sounds strange. Oysters with Red wine? But the flavors meld very well. It is very similar to my favorite baked Oyster dish, Oysters Bienville, but with a touch of Spanish flavors.
Oysters Roffignac Recipe
1 Dozen Oysters, shucked and left on the half shell, drain off the liquor and reserve
1/2 lb. Gulf Shrimp (seasoned with salt & pepper and sauteed with a little unsalted butter, then chopped)
1/2 stick Unsalted Butter
1/2 Cup Flour
3 Green Onions, thinly sliced
4 Mushrooms, finely chopped
2 tsp Paprika
1 Tbsp Fresh Lemon Juice
1/8 Cup Dry Red Wine
Reserved Oyster Liquor
Salt to taste (remember to consider the salt content of your Oysters)
Rock Salt for presentation and baking only.
Preheat the oven to 400 degrees F.
Melt the butter in a small sauce pan then whisk in the flour. Cook stirring often for about 5 minutes to make a blonde roux.
Add the green onions, mushrooms, garlic, paprika and Cayenne, cook for about 5 minutes stirring constantly.
Add the lemon juice, reserved Oyster liquor, and red wine. Bring to a boil and reduce to a simmer, cook until the alcohol burns off from the red wine, and the raw flour flavor from the roux is no longer present. Stir in the chopped Shrimp and season to taste with kosher salt.
Place the rock salt on a baking sheet and arranged the shucked Oysters on the salt. Bake for about 5 minutes or until the Oysters just start to warm through.
Remove and top each Oyster with a generous helping of the sauce. Bake for 10-15 minutes or until the sauce is bubbling.
Be sure and also check out my ever growing Index of Creole & Cajun Recipes which features all of the recipes on this site!by