Inspired by Oysters Bienville recipe.

I followed Danno’s recipe to the letter first and then modified it a little to my taste. I decided to exclude mushrooms from the sauce and replace them with chopped oysters. It made the sauce creamier. I even considered replacing shrimp with oysters too, thinking the more oysters the better, but the truth is they add an amazing texture to every bite.

Although Count Arnaud Cazaname of Arnaud’s Restaurant claimed creation of this dish, his was a recreation of the one he first tasted at Antoine’s, created by Chef Auguste Michel. It is named in honor of Jean de Baptiste Le Moyne, Sieur de Bienville, who in 1718, with the help of eighty French exiles, set up a colony near the mouth of the Mississippi river, called La Nouvelle Orleans; now New Orleans. He was also an early Louisiana governor, although he is most well known for being the namesake for this dish. —

Oysters Bienville
Oysters Bienville

Oysters Bienville

Prep Time15 mins
Cook Time15 mins
Course: Appetizer
Cuisine: Creole/Nola
Keyword: baked, lyukum cooking lab, oyster, recipe, shrimp
Servings: 12 shells
Calories: 61kcal


  • 12 each oyster shells for cooking
  • 1 lb oysters Gulf, shucked, liquor reserved
  • 6 tbsp brioche crumbs for topping

for sauce

  • 3 tbsp butter
  • 3 tbsp wheat flour all-purpose
  • 3 each scallions
  • 12 each oysters reserved from above, chopped
  • 0.5 lb shrimp
  • 0.5 cup oyster liquor reserved from above
  • 2 tbsp white wine
  • 2 tbsp heavy whipping cream
  • 1 tsp sea salt adjust to your taste and to the oysters' saltiness
  • 1 tsp black pepper freshly ground
  • 1/8 tsp hot sauce adjust to your taste
  • 1 tbsp lemon juice fresh
  • 1 tbsp parsley fresh, chopped
  • 2 each egg yolks


  • Preheat oven to 400F. Prepare the baking sheet. Wrinkle some foil, line it, and arrange oyster shells securing them in the foil. Prepare all the ingredients. Chop the scallions, separating the white part and green.
  • Lightly butter the shells and place one whole oyster into each shell. Chope the rest of the oysters. Reserve the oyster liquor.

to make sauce

  • Place skillet over medium heat and melt butter. Add flour and cook blond roux, stirring, for about a minute.
  • Add scallions, the white part. Cook stirring for a minute.
  • Add chopped oysters. Cook stirring for a minute.
  • Add chopped shrimp. Cook stirring for a minute.
  • Now, we add liquids one by one, cooking them done and thickening the sauce. First, add oyster liquor, stir and cook. Then repeat with white wine, then heavy cream.
  • Season to taste with salt, pepper, add cayenne pepper if you like the heat, add hot Louisiana sauce adjusting the amount to your taste. Cook stirring.
  • Turn off the heat and add egg yolks. Stir to mix well.

to bake oysters

  • Spoon 2 tbsp of the sauce topping an oyster in every shell. Sprinkle some brioche crumbs on top.
  • Bake for 15 minutes or until light browning on the top.
  • Prep serving plates by spooning a little bit of rock salt for every oyster shell. Serve hot or warm. Bon appetite!


Calories: 61kcal | Carbohydrates: 1g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 372mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 160IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg
Oysters Bienville
Oysters Bienville
Oysters Bienville