Pork-Oyster Pie
Submitted by big tom
Cajun pork-oyster pie with ground beef, ground pork, fresh oysters, and a dark roux in a double-crust pie shell. A Louisiana savory meat pie with the holy trinity and a kick of cayenne.
YIELD
1 piePREP
15 minCOOK
1 hrsREADY
1 hrsThis is deep Louisiana cooking: a savory double-crust pie packed with ground beef, ground pork, and fresh oysters, all bound together with a dark brown roux and the Cajun holy trinity of onions, celery, and bell pepper. It’s the kind of dish that shows up at family gatherings in bayou country and gets fought over at the table.
The dark roux is the backbone of this pie. Cook the oil and flour together until it turns a deep chocolate brown, stirring constantly. A dark roux adds a toasty, almost nutty flavor that you can’t get any other way. It also thickens the filling so it slices cleanly instead of running all over the plate.
The oysters go in last, just folded into the hot filling. They cook through during the 35-45 minute bake inside the crust. Chop them if they’re large so you get oyster flavor distributed through every bite rather than a few big pockets.
Pro Tips
- Stir the roux constantly and don’t walk away. A dark roux goes from perfect to burnt in seconds, and burnt roux tastes bitter and must be thrown out.
- Drain the excess oil from the browned meat before combining with the roux. Too much grease makes the filling oily and the bottom crust soggy.
- Use some of the reserved oyster liquor to loosen the filling if it’s too stiff. That liquid is pure concentrated ocean flavor.
- Slash the top crust in several places so steam can escape. Without vents, the crust puffs up and separates from the filling.
Variations
- Add andouille sausage in place of or alongside the ground pork for a smokier filling.
- Use crawfish tails instead of oysters during crawfish season.
- Serve with a side of hot sauce and rice to catch the drippings.
Ingredients
Directions
Make a dark brown roux with the oil and flour.
In a large skillet brown the beef and pork.
Add the onions, celery, bell pepper, garlic, green onions and parsley and cook until veggies are soft.
Drain off any excess oil.
Combine the roux with the meat-vegetable mixture.
Add some of the oyster liquid if mixture is too stiff.
You want to achieve a thick consistency.
Then add the oysters.
You may want to chop the oysters.
Season with salt and cayenne pepper.
Place mixture in a 9 inch pie shell, then top with another 9 inch pie shell and crimp the edges.
Make several slashes in the pie shell.
Bake in a preheated 375℉ (190℃). oven for 35 to 45 minutes or until pie shell is golden brown.
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