Cast Iron Baked Oysters Rockefeller Bacon Trinity, Creamy Dijon Spinach and Parmesan Bread Crumbs

Name: Cast Iron Baked Oysters Rockefeller Bacon Trinity, Creamy Dijon Spinach and Parmesan Bread Crumbs
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 4 slices thick-cut chopped bacon; 3 cups chopped onions; 1 1/2 cups chopped green bell pepper; 1 1/2 cups chopped celery; 1 teaspoon Essence, recipe follows; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 pint oysters, drained and patted dry; 1 recipe Dijon Creamed Spinach, recipe follows; 1/3 cup bread crumbs; 1/3 cup finely grated Parmesan; 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; 1 bay leaf; 1/2 cup julienned yellow onion; 1 tablespoon olive oil; 1/4 cup Dijon mustard; 2 cups heavy cream; 2 teaspoons all-purpose flour; 1 tablespoon minced garlic; 1 sprig fresh thyme; Salt and freshly ground white pepper; 2 pounds spinach, cooked, squeezed dry and coarsely chopped

Watch how to make this recipe.

Cast Iron Baked Oysters Rockefeller Bacon Trinity, Creamy Dijon Spinach and Parmesan Bread Crumbs

1 Review

Level: Easy

Yield: 6 servings

Total: 1 hr 20 min
Prep: 40 min
Cook: 40 min

Level: Easy
Yield: 6 servings

Total: 1 hr 20 min
Prep: 40 min
Cook: 40 min

Ingredients

4 slices thick-cut chopped bacon

3 cups chopped onions

1 1/2 cups chopped green bell pepper

1 1/2 cups chopped celery

1 teaspoon Essence, recipe follows

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 pint oysters, drained and patted dry

1 recipe Dijon Creamed Spinach, recipe follows

1/3 cup bread crumbs

1/3 cup finely grated Parmesan

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

Dijon Creamed Spinach:

1 bay leaf

1/2 cup julienned yellow onion

1 tablespoon olive oil

1/4 cup Dijon mustard

2 cups heavy cream

2 teaspoons all-purpose flour

1 tablespoon minced garlic

1 sprig fresh thyme

Salt and freshly ground white pepper

2 pounds spinach, cooked, squeezed dry and coarsely chopped

Directions

In a large skillet, render the chopped bacon until crispy, about 4 minutes. Add the onions, bell pepper and celery and cook until very tender and all the juices are evaporated, 8 to 10 minutes. Season with the Essence, salt, and pepper and set aside to cool.
Preheat the oven to 375 degrees F.
Once the vegetables have cooled to room temperature, divide the bacon-vegetable mixture evenly between 6 individual shallow ramekins, about 1/3 cup for each ramekin. Divide the oysters evenly among the ramekins, laying the oysters the top of the vegetables in 1 even layer. Spoon 1/3 cup of the Dijon Creamed Spinach over the oysters in each ramekin, spreading with the back of a spoon to form an even layer. Top with the bread crumbs and Parmesan and bake until bubbly and golden brown on top, 22 to 25 minutes.

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

Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch; Published by William Morrow, 1993.

Dijon Creamed Spinach:

In a large skillet, cook the onions with the olive oil until almost translucent. Sprinkle the onions with the flour and add garlic, thyme, and bay leaf, and cook for 2 minutes. Add mustard and cook 2 to 3 minutes, stirring constantly. Add the heavy cream and whisk to combine. Bring to a boil, reduce heat to low and cook until sauce is thick and creamy, about 15 minutes. Season with salt and white pepper, to taste. Add the spinach, stir until thoroughly combined, and serve.

My Private Notes

Looking for Something Else?

Minestrone with Crisp Parmesan Crumbs

Rigatoni Oreganata with Tomato Sauce and Bread Crumbs

Oyster Pan Roast

(1)

Oyster Pie

Oysters Rockefeller

Baked Oysters "Lynnafellar"

Oysters en Brouchette

Oyster Stew Over Spinach Potato Cakes

1 Review

Add Your Review

JoannaClayton

Been making this for years! Lost the recipe and so glad to have found it here after searching the internet!! Thanks.

See All Reviews

Cast Iron Baked Oysters Rockefeller Bacon Trinity, Creamy Dijon Spinach and Parmesan Bread Crumbs

Cast Iron Baked Oysters Rockefeller Bacon Trinity, Creamy Dijon Spinach and Parmesan Bread Crumbs

1 Review

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

Dijon Creamed Spinach:

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

Dijon Creamed Spinach:

Categories: