Oyster-filled patty shells combine the flavor of seafood into a light pastry making this a fabulous finger food appetizer.
Granny Boutte does it again with this easy Cajun favorite. She has created an appetizer that is always requested at holidays.
She makes the oyster patties filling ahead of time and then we all get to stuff the shells. There are always volunteers! This is guaranteed to be a favorite of your New Orleans Oyster recipes.
Boil oysters in their own juices until they start to curl. Remove from liquid and finely chop.
Melt butter in separate pot. Saute celery, onion, green pepper.
Add flour. When combined, add cream of mushroom soup.
Add cooked chopped oysters.
Add cayenne pepper and salt to taste.
Simmer for 10 minutes.
This mixture can be refrigerated until ready to use. Then obtain volunteers to stuff the shells.
Heat shells in 450 degree oven, until the shells are golden brown and mixture is heated thoroughly.
Serve warm and watch the oyster patties disappear.