- 1 package Vermicelli
- 2 quarts oysters, drained
- 1 cup olive oil
- 4 cups green onions, chopped
- 4 cups mushrooms, sliced
- 1 cup fresh parsley, chopped
- 2 sticks butter
- 1/4 lb fresh Parmesan cheese, grated
- 2 small cans anchovies
- 1 tspn salt
- 1 tspn pepper
In a Dutch oven, heat oil. Saute mushrooms, oysters, and anchovies. Cook until oysters begin to curl. Remove from heat. Season with salt and pepper, and keep warm.
In a large pot. melt butter. Add Vermicelli and Parmesan cheese. Mix well. Add oyster mixture, and toss with 2 large forks. Serve immediately. Serves 8.
(Origin - "Jambalaya: The official cookbook of the 1984 Louisiana World Exposition," published by the Junior League of New Orleans.)
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