Yield: 4 Servings
Ingredients:
2 Tb. canola oil
2 oz. diced tasso *
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
1/4 cup diced yellow pepper
1/4 cup diced red onion
2 stalks celery, sliced
24 fresh shucked extra small oysters
1/4 cup dry white wine
3 cups heavy cream
1-1/2 tsp. Old Bay Seasoning
Salt and pepper to taste
For Garnish:
Chopped fresh parsley
2 stalks of green onion, sliced
Paprika
Method:
In a large saute pan, saute the tasso in canola oil over medium-high heat for 1-2 minutes (until the oil turns pinkish). Add the vegetables; stir-fry until soft. Add the oysters and Old Bay seasoning; stir fry 1-2 minutes. Deglaze the pan with the white wine; add the cream. Cook for 3-5 minutes to reduce the cream slightly. Adjust seasoning with salt and pepper. Divide the oysters, tasso and vegetables among four bowls; cover oysters with hot liquid. Garnish each bowl with green onion slices, parsley and paprika before serving.
*Tasso (Cajun-seasoned smoked pork butt) is available at many specialty butcher shops. To make your own, cut pork butt into thick slices. Coat heavily with cajun seasoning mix (our Magic Dust); put in covered container and leave in refrigerator for five days. Hot-smoke the pork for about one hour. This is wonderful in pasta, soups and Cajun dishes of all kinds.
NOTE: The tasso gives this dish an excellent, rich and unique flavor, but can be omitted if you prefer. If omitted, start the recipe by sauteeing the vegetables and follow the rest of the directions.
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