Oysters Suzette
“Oysters Suzette” is a dish from New Orleans, Louisiana, consisting of oysters topped with bacon, pimento, green onion and bell pepper. The origin of the name “Suzette” is unknown, but is probably borrowed from the name of Crêpes Suzette.
“Oysters Suzette” was cited an ad by the Chartier Club Restaurant in The Times-Picayune (New Orleans, LA) on November 25, 1923. A 1929 United Press obituary about the death of a chef from Arnaud’s Restaurant stated:
“Louis Lamonthe laid his claim to fame for his invention of that delectable dish, ‘oysters Suzette.’”
Arnaud’s Restaurant
Oysters Suzette
*Serves 6*
½ lb raw bacon
2 green bell peppers, seeded and finely chopped
1 medium white onion, minced
2 celery stalks, string removed, finely chopped
¼ cup pimiento, finely chopped
½ cup fish stock or oyster liquor
1 tablespoon lemon juice
1 dash Angostura bitters
1/8 teaspoon dried thyme leaves
2 tablespoons butter
2 tablespoons all-purpose flour
About 2 pounds rock salt (optional)
3 dozen plump, salty oysters, freshly shucked and the flat sides of the shells reserved
Lemon wedges or halves, wrapped in muslin sleeves, for serving
25 November 1923, The Times-Picayune (New Orleans, LA), sec. 1-B, pg. 10, col. 4 ad:
Quartier Club Restaurant
Corner Chartres and St. Ann Sts.
(...)
MENU
Oysters Suzette
10 March 1928, Pittsburgh (PA) Post-Gazette, ‘St. Patrick’s Day Menus Inspire One to Entertain” by Mrs. Sarah Tyson Rorer, pg. 9, col. 1:
Oyster Suzette
20 September 1929, Pittsburgh (PA) Press, pg. 27, col. 4:
NOTED NEW ORLEANS CHEF PASSES AWAY
Was Originator of Many Delectable Dishes—Born in France.
By the United Press.
NEW ORLEANS, La., Sept 20.—Louis Lamonthe is dead. All New Orleans, or at least all of those who are epicureans—and ho in New Orleans is not?—is morning his death, as his name is as closely tied up in the history of the Crescent City as are the names of Bienville and Iberville.
Louis Lamonthe laid his claim to fame for his invention of that delectable dish, “oysters Suzette.” Another origination of his, “sole Rosalie,” has delighted the palates of patrons of Arnaud’s restaurant for the last nine years. His oysters Rockefeller, his omelette shuffle, are other concoctions conceived by the short black-bearded Frenchman in the kitchens of New Orleans’ vieux carre, which have spread to the outside world.
Funeral services will be held today for the 65-year-old chef.
He was born in Bordeaux, France, and came here when he was 45. He served as an apprentice under the Gardere brothers, official chefs for Napoleon III.
8 July 1946, Pittsburgh (PA) Press, “Tourist’s Picture” by Ward Morehouse, pg. 15, col. 2:
Cross Country Menus
The cross-country dining table ... (...) oysters suzette at Arnaud’s, New Orleans; ...
Google Books
Love in a Windy Space:
A Novel
By Wirt Williams
New York, NY: Reynal
1957
Pg. 109:
She repeat it, always without sound, through dinner, that started with oysters Suzette and proceeded through a turkey with cheese sauce and souffted potatoes and green salad and ended with cafd brulot, and she whispered it the last time as he held back the chair while she arose from it.
Google Books
New Orleans Cookbook
By Rima Collin and Richard H. Collin
New York, NY: Knopf
1987
Pg. 65:
OYSTERS SUZETTE
This old favorite combining bacon, green pepper, and pimiento is dramatic, delicious, and one of the easiest of our baked oyster dishes to prepare.
Google Books
The Official Fulton Fish Market Cookbook
By Bruce Beck
New York, NY: Dutton
1989
Pg. 101:
OYSTERS SUZETTE
4 to 8 servings
Oysters are delicious teamed with bacon as well as sausages, as in this Creole favorite, which is also called Oysters Vieux Carre.
Google Books
Sex, Death & Oysters:
A Half-shell Lover’s World Tour
By Robb Walsh
Berkeley, CA: Counterpoint
2009
Pg. 49:
Oysters Suzette, topped with bacon, pimento, green onion, and bell pepper, would have been a hit under other circumstances, but it paled in comparison.