Makes 6 patties. Recipe is from the files of Dianne Gaines’ mother, Anita Prevost Saulney, of New Orleans.
2 pints oysters and liquid
2 tablespoons butter, melted
1 tablespoon flour
½ onion, finely chopped
2 tablespoons chopped parsley
2 tablespoons chopped green onions
1 tablespoon paprika
Salt and pepper, to taste
6 Pepperidge Farm shells, baked according to package directions
1. Preheat oven to 350 F.
2. Cook oysters in their liquid by bringing to a boil, then simmer 10 minutes.
3. Make a light roux with butter and flour and add onions. Onions should be transparent.
4. Add parsley, green onions and oysters; sauté all. Add oyster liquid gradually until mixture looks like a thick stew. Add paprika, salt and dash of cayenne pepper, to taste. Simmer for 10 minutes.
5. Put mixture into patty shells. Bake for 8-10 minutes.