Oyster-Filled Patty Shells

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.


  • 50 miniature pastry shells
  • 1/2 stick butter
  • 1 cup celery
  • 1/4 cup onion, finely chopped
  • 1/4 cup green peper, finely chopped
  • 1 celery stalk, finely chopped
  • 1/4 cup flour
  • 1 16 ounce jar of raw oysters
  • 1 can cream of mushroom soup
  • Cayenne pepper
  • Salt to taste

  • Directions
    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.

    If you like this Oyster-Filled Patty Shells recipe, look here for other free Cajun Appetizers!

    Return to Cooking New Orleans Style

    Share this page: