Chef Lynn Johnson’s version of this classic New Orleans oyster dish includes bacon, ham, D’evereux Pepper Sauce Rouge and sherry for fuller flavor. This recipe is named for Natchez’s own D’evereux Foods.
1 slice bacon, finely chopped
1⁄3 cup sliced white mushrooms
2 oz. ham, finely chopped
6 tbsp. unsalted butter
6 scallions, thinly sliced
2 stalks celery, finely chopped
1 medium yellow onion, finely chopped
1 clove garlic, finely chopped
1⁄2 small green bell pepper, finely chopped
1⁄4 tsp. dried oregano
1⁄4 tsp. dried thyme
1⁄2 tsp. cayenne pepper
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
3 medium raw shrimp (about 7), finely chopped
1 1⁄2 tbsp. dry sherry
2⁄3 cup heavy cream
1⁄3 cup milk
1⁄3 cup flour
1 tbsp. Devereux Pepper Sauce Rouge (More if you like heat)
Coarse rock salt, for pan
12 bluepoint oysters, on the half shell
Lemon wedges, for serving
Cook bacon in a 10″ skillet over medium-high heat until crisp, 2 minutes. Using a slotted spoon, transfer bacon to a bowl; set aside. Add mushrooms and ham to skillet and cook until browned, 2 minutes; using a slotted spoon, transfer to bowl with bacon.
Add 2 tbsp. butter to skillet; add scallions, celery, onions, garlic, and peppers; cook until soft, about 3 minutes. Add oregano, thyme, cayenne, bay, salt, and pepper; cook until fragrant, about 1 minute. Add shrimp and sherry; cook, stirring, until just pink, 1-2 minutes.
Add cream and milk, and bring to a boil; reduce heat to medium and cook until reduced by two-thirds, about 5 minutes. Remove from heat and let cool slightly; stir in reserved bacon, mushrooms, pepper sauce and ham. Transfer mixture to a blender and puree until smooth; set aside. Wipe out skillet and melt remaining butter over medium-high heat; add flour and cook until golden, whisking constantly, 2 minutes.
Whisk in reserved puree; remove; let cool to room temperature. Transfer to a pastry bag fitted with a ½” fluted tip and refrigerate until cold, at least 1 hour.
Heat broiler to high. Line a baking sheet with rock salt about ¼” deep. Nestle oysters onto bed of rock salt. Pipe filling over oysters; broil until tops are browned, about 4 minutes. Serve with lemon wedges.