Best Oyster Soufflé Recipes

OYSTER SOUFFLE

Oyster Souffle image

This is an excellent side dish served with a turkey dinner. It can also be served with a roast beef dinner. It is a big hit with my family and so easy to make.

Provided by AUDREY HARRIS

Categories Side Dish

Time 2h10m

Yield 6

Number Of Ingredients 5

Ingredients

35 buttery round crackers, crushed
1 (12 ounce) can oysters, drained
2 cups half-and-half cream
1 tablespoon butter
1 pinch paprika

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 quart casserole dish.
Place a layer of crushed crackers in the bottom of the prepared casserole dish. Cover with a layer of oysters. Repeat layers ending with a layer of cracker crumbs on the top. Drizzle the half-and-half over all, and dot with pieces of butter. Sprinkle paprika over the top. Cover, and let stand for one hour to firm up.
Bake for 1 hour in the preheated oven, until the top is golden, and the center is firm.

Nutrition Facts : Calories 259.2 calories, Carbohydrate 17.4 g, Cholesterol 59.9 mg, Fat 18.1 g, Fiber 0.5 g, Protein 6.9 g, SaturatedFat 8.4 g, Sodium 284.6 mg, Sugar 1.4 g

OYSTER SOUFFLé RECIPE RECIPE - (4/5)

Oyster Soufflé Recipe Recipe - (4/5) image

Provided by LRay

Number Of Ingredients 14

Ingredients

1 Tablespoon Vegetable Oil
1/4 Cup Spanish Onion, small dice
1/4 Cup Bell pepper, small dice
1 Tablespoon Shallot, fine brunoise
1 Tablespoon Garlic, fine brunoise
1 Cup Andouille Sausage, small dice
2 Cups Heavy Cream
12 Oysters Shucked
4 Eggs, beaten together
1 Tablespoon Hot Souce
1 Tablespoon Worcestershire
3 Cups French Bread, small dice
4 Egg Whites
1 Tablespoon Whole Butter, small dice

Steps:

Method of Production: Preheat oven to 400 degrees. Add vegetables, oil to medium sauté pan and place over medium heat. Once the oil is warm add peppers, onions, garlic, shallots and Andouille sausage and begin to sweat. Once the vegetables are soft, drain and cool. In a small sauce pot bring cream to a simmer. while cream is heating, add whole eggs to a mixing bowl. Once cream is simmering, slowly add the cream into the eggs, stirring constantly to temper the tow together. Add the diced bread, Worcestershire, hot sauce, shucked oysters, sausage, peppers and onions to the cram and egg mixture. Allow this to sit for 5 minutes and then mix until well incorporate. In a separate bow., whisk egg whites to stiff peaks. Gently fold eeg white into the bread mixture. Once incorporated spoon mixture into buttered ramekins or baking dish. bake at 400 degrees until soufflé has risen and is set. the top should be golden brown. Serve immediately.