Recipe courtesy of Emeril Lagasse
Print
Total:
28 min
Prep:
10 min
Cook:
18 min
Yield:
4 servings

Ingredients

  • 1 dozen shucked Louisiana Oysters
  • Essence, recipe follows
  • 1 cup flour
  • 1/2 cup vegetable oil
  • 4-ounce wheel of Brie, cut into 12 equal slices
  • 1 tablespoon olive oil
  • 2 tablespoons minced shallots
  • 1 tablespoon chopped garlic
  • 1 pound fresh spinach, washed and stemmed
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Directions

Preheat the oven to 400 degrees F. Pat the oysters dry. Season the oysters with Essence. Season the flour with Essence. In a large cast-iron skillet, heat the oil. Dredge the oysters in the flour, shaking off the excess flour. Pan-fry the oysters for 1 to 2 minutes on each side, or until golden brown. Drain on paper towels. Place the oysters on a baking sheet. Lay a slice of the cheese on top of each oyster. Bake for about 2 to 3 minutes or until the cheese melts. In a saute pan, over medium heat, add the oil. When the oil is hot, add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Add the spinach and saute for 2 to 3 minutes. Season with salt and pepper. To serve, mound the spinach in the center of each plate. Arrange 3 oysters around each mound of spinach and serve warm.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

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