Oyster pie picayune

1 servings

Ingredients

Quantity Ingredient
1 each Pie crust (dough)
4 eaches Bacon slices, crisp fried
½ cup Shallots, chopped
½ cup Celery, chopped
½ cup Parsley, minced
¼ cup Bell pepper, chopped
1 pack Mushroom soup mix
1½ pint Oysters, unwashed
6½ ounce Crab meat, white, can
2 ounces Mushrooms, button, jar
½ each Lemon, juice of
½ teaspoon Salt
½ teaspoon Season All
1 x Tabasco, dash

Directions

Line a greased baking dish with pie dough, bake until done but not brown. Fry 4 slices bacon; save grease. Saute shallots, celery and bell pepper in 2 Tbsp bacon grease. Drain oysters and mushrooms and, using drained-off liquid (make up to 1 C if necessary with water), blend in mushroom soup mix. Heat over med. heat until thickened. Cook oysters over medium fire until edges curl. Add oysters and liquid to heavy soup mix sauce. Add shallots, celery and bell pepper. Add drained mushrooms, parsley minced, Season-All, salt and crumbled bacon. Stir and fill pie crust. Place fresh crust on top. Bake @ 350 til brown. Source: Huitres Vol-au-vent Picaillon from 13 Apr 75 TIMES-PICAYUNE Recipe date: 04/13/75

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