Oysters Bienville is a traditional dish in

New Orleans cuisine The cuisine of New Orleans encompasses common dishes and foods in New Orleans, Louisiana. It is perhaps the most distinctively recognized regional cuisine in the United States. Some of the dishes originated in New Orleans, while others are comm ...

of baked

oyster Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but not al ...

s in a shrimp sauce. It is served at some of the city's renowned restaurants, originating at

Arnaud's Arnaud's is a Creole restaurant in New Orleans, Louisiana, United States. It serves classic Creole dishes. History Arnaud's was founded in 1918 by a French wine salesman, Arnaud Cazenave. In 1978, 60 years after the restaurant opened, it was bou ...

. Ingredients include shrimp, mushrooms, bell peppers, sherry, a

roux Roux () is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooke ...

with butter,

Parmesan cheese Parmesan ( it, Parmigiano Reggiano; ) is an Italian hard, granular cheese produced from cows’ milk and aged at least 12 months. It is named after two of the areas which produce it, the provinces A province is almost always an administrat ...

and other lighter cheese, and

bread crumbs Bread crumbs or breadcrumbs (regional variants including breading and crispies) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickeni ...

. The oysters are baked in the shell or can be made in a small

casserole dish A Dutch oven (not to be confused with masonry oven) is a thick-walled cooking pot with a tight-fitting lid. Dutch ovens are usually made of seasoned cast iron; however, some Dutch ovens are instead made of cast aluminium, or ceramic. Some meta ...

au gratin dish Gratin () is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter.Courtine, Robert J. (ed.) (2003) ''The Concise Larousse Gastronomique'' London: Hamlyn The term ma ...

. The dish was named for

Jean-Baptiste Le Moyne de Bienville Jean-Baptiste Le Moyne de Bienville (; ; February 23, 1680 – March 7, 1767), also known as Sieur de Bienville, was a French colonial administrator in New France. Born in Montreal, he was an early governor of French Louisiana, appointed four ...

(1680–1767), French governor of Louisiana and founder of New Orleans.

References

{{Oysters Oyster dishes Cuisine of New Orleans Baked foods

See also

References