Ingredients:

  • 4 oz thick-cut bacon, finely diced
  • 2 tbsp unsalted butter
  • 1/2 cup yellow onion, finely diced
  • 1/4 cup celery, finely diced
  • 1/4 cup green bell pepper, finely diced
  • 4 oz button mushrooms, finely chopped
  • 1/2 lb raw shrimp, peeled, deveined, and finely diced
  • 2 tbsp all-purpose flour
  • 1/2 cup heavy cream
  • 1 tsp fresh lemon juice
  • 1/4 tsp cayenne pepper
  • salt to taste
  • black pepper to taste
  • 12-16 fresh Gulf oysters, shucked (reserve the liquor)
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, minced
  • 1 tbsp melted butter

Instructions:

  1. In a skillet over medium heat, fry the diced bacon until crisp and mahogany-colored. Remove the bacon with a slotted spoon, leaving the rendered fat in the pan.
  2. Add 2 tbsp butter to the bacon fat. Stir in the onion, celery, and bell pepper. Cook until the vegetables are translucent and fragrant.
  3. Stir in the chopped mushrooms and diced shrimp. Sauté just until the shrimp turn opaque (about 2–3 minutes).
  4. Sprinkle the flour over the vegetable and shrimp mixture. Stir constantly for 2 minutes until the raw flour smell disappears.
  5. Gradually whisk in the heavy cream and reserved oyster liquor. Simmer on low until the sauce thickens into a rich, velvety consistency.
  6. Stir in the crisped bacon, lemon juice, cayenne pepper, salt, and black pepper. Remove from heat.
  7. Place shucked oysters in their half-shells on a baking sheet. Spoon a generous dollop of Bienville sauce over each oyster.
  8. In a small bowl, toss Panko, Parmesan, and parsley with 1 tbsp melted butter. Sprinkle this mixture over the sauce.
  9. Bake at 400°F (200°C) for 10–12 minutes.
  10. Turn the oven to 'Broil' and watch closely for 1–2 minutes until the tops are bubbling and the breadcrumbs are golden-brown.