Every culture has a tradition to welcome in the New Year. In New York’s Times Square thousands cheer as a 700 pound crystal-covered ball descends down a poll. In Scotland friends and family sing Auld Lang Syne while in South Carolina guests hope for prosperity by eating black-eyed peas.
In Spain and Italy diners carefully eat 12 sweet grapes believing each represents a lucky month in the coming year. In the Philippines shirts and dresses covered in polka dots are worn as traditionally the solid polka dots represent wealth obtained.
But in Louisiana the focus is definitely on shellfish as kitchens are busy preparing their traditional lucky dish…
Cajun New Year’s Oyster Pie
- 3 thick slices of bacon
- 1 tbsp vegetable oil
- 2 tbsp all purpose flour
- ¾ cup milk
- 18 Taylor Pacific Oysters, shucked with liquid reserved
- 1 tsp Worcestershire Sauce
- ½ tsp Cajun Seasoning
- 2 unbaked 9 inch pie crusts
- Preheat oven to 350 degrees F.
- Place bacon in a large, deep skillet.
- Cook over medium high heat until evenly brown.
- Drain bacon, reserving 1 tablespoon bacon grease.
- Crumble bacon and set aside.
- Heat bacon grease and vegetable oil over medium heat.
- Stir in flour and cook until flour is light brown.
- Slowly whisk in milk and 1 cup reserved oyster liquid.
- Stir until a thick gravy has formed.
- Stir in Worcestershire sauce, Cajun seasoning and oysters.
- Pour mixture into a 9 inch pie shell.
- Top with second crust.
- Cut slits in top crust to allow steam to vent.
- Bake in preheated oven for 30 minutes, until crust is golden.