Oyster Spaghetti

6 cups Creole Sauce (recipe below)

4 dozen shucked oysters

2 pounds angel hair pasta, prepared to package directions

1 bunch green onions, finely sliced

1 bunch parsley, finely chopped

Freshly grated Parmesan cheese, for serving

Creole Sauce Recipe:

4 cans of crushed tomato, 28 ounce cans

1/4 cup vegetable oil

12 ounces water

8 cups chopped yellow onions

4 cups chopped bell pepper

4 cups chopped celery

1 cup chopped fresh garlic

2 Tablespoons salt

2 teaspoons Cayenne pepper

1 teaspoon black pepper

1 teaspoon white pepper

2 Tablespoons dry basil

1 Tablespoon dry thyme

4 bay leaves

Place sauce in a blender or food processor, puree finely. Transfer to a large sauté pan over medium-high heat and bring to a simmer. Add the oysters and cook, stirring until oysters are plump and edges are beginning to curl, just a few minutes. Remove oysters from sauce and set aside, keep warm.

Add cooked pasta to hot sauce along with green onions and parsley. Toss to coat thoroughly. Divide among six serving bowls, add oysters back to pan and sauté briefly, then divide among servings. Sprinkle with Parmesan, serve with hot buttered French bread and salad.

To prepare Creole Sauce, place all ingredients in a large stock pot over medium-high heat. Bring to a simmer, reduce heat, cover and simmer stirring occasionally until acidity of the tomatoes is gone and the onions are very soft, 2 to 3 hours.

Add additional water as necessary. Sauce should be thick but still saucy. Remove and discard bay leaves. Makes about 4 1/2 gallons. Sauce will keep refrigerated for up to a week, may be frozen for up to six months.

Chef Alex Patout, New Iberia and New Orleans

Oysters DeLago

1 dozen fresh shucked oysters, retain level half shell

6 strips of bacon

6 slices of pickled jalapeño pepper

1 cup of your favorite spaghetti sauce

1 cup grated mozzarella cheese

Toothpicks

Rock salt

Cut bacon strips in half and wrap each oyster securing it with a toothpick. Pan fry or bake to crisp bacon but don’t overcook. Place the bacon-wrapped oyster in washed oyster shell resting in a bed of rock salt.

Place jalapeño pepper on oyster and spoon on spaghetti sauce, adding mozzarella cheese over the top. Bake in 450 degree oven until cheese melts. Serve while hot. Multiply the recipe by the number of people you plan on serving and whether it will be an appetizer or main dish.

Vicky Branton, New Iberia