Battle of Backbone Mountain

Oysters Bienville is a traditional dish in New Orleans cuisine of baked oysters in a shrimp sauce.^[1] It is served at some of the city's renowned restaurants, originating at Arnaud's. Ingredients include shrimp, mushrooms, bell peppers, sherry, a roux with butter, Parmesan cheese and other lighter cheese, and bread crumbs.^[2]^[3] The oysters are baked in the shell or can be made in a small casserole dish or au gratin dish.^[2] The dish was named for Jean-Baptiste Le Moyne de Bienville (1680–1767), French governor of Louisiana and founder of New Orleans.

References

^ Tucker, S. (2009). New Orleans Cuisine: Fourteen Signature Dishes and Their Histories. University Press of Mississippi. p. 63. ISBN 978-1-60473-127-9.
^ ^a ^b "Oysters Bienville". Nomenu.com. Retrieved 2013-07-01.
^ Meyer, A.L.; Vann, J.M. (2008). The Appetizer Atlas: A World of Small Bites. Houghton Mifflin Harcourt. pp. 36–37. ISBN 978-0-544-17738-3. Retrieved November 8, 2015.

[Tucker_2009_p._63-1] Tucker, S. (2009). New Orleans Cuisine: Fourteen Signature Dishes and Their Histories. University Press of Mississippi. p. 63. ISBN 978-1-60473-127-9.

[nomenu-2] "Oysters Bienville". Nomenu.com. Retrieved 2013-07-01.

[Meyer_Vann_2008_p._36-3] Meyer, A.L.; Vann, J.M. (2008). The Appetizer Atlas: A World of Small Bites. Houghton Mifflin Harcourt. pp. 36–37. ISBN 978-0-544-17738-3. Retrieved November 8, 2015.

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See also

References