Oysters Bienville

Instructions

1. 1

   Heat 1 tsp. of the butter in a skillet until it bubbles. Sauté the chopped shrimp until it turns pink. Remove and set aside.

2. 2

   Add 2 Tbs. butter to the pan and heat until it bubbles. Add the celery, bell pepper, and mushrooms. Sauté until they get tender. Add the sherry and bring to a boil for about one minute.

3. 3

   Add the shrimp, bacon, and green onions. Cook for another minute, then add the oyster water. Bring it to a boil and cook for about two minutes. The sauce should be wet but not sloshy. Remove from heat.

4. 4

   Heat the remaining butter over medium-low heat in a saucepan. Stir in the flour to make a blond roux. When you see the first hints of browning, remove from the heat and whisk in the hot milk to form a béchamel. (It will have the texture of mashed potatoes.)

5. 5

   Add the egg yolks to the béchamel, stirring quickly to combine it before the eggs have a chance to set. Whisk the mozzarella slowly into the béchamel.

6. 6

   Add the béchamel to the pan with the shrimp mixture. Stir to into combine completely.

7. 7

   Combine the Creole seasoning, salt, bread crumbs, and cheeses. Blend two-thirds of this mixture into the sauce.

8. 8

   Cover the bottom of a shallow baking dish with oysters, leaving just a little space between them. Top with the Bienville sauce. Sprinkle the top with the remaining bread crumb mixture. Bake in a preheated 450-degree oven for about 15-20 minutes (depending on the size of the baking dish). The dish is done when it's bubbling and the top is browned.