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  • Writer's pictureLisa Codianne Fowler

Mardi Gras with Camille

Colorful and tasty Oysters Camille

In memory of our wild, crazy, and beloved friend - Camille Manilla - we present her award-winning recipe, Oysters Camille. A celebrated chef, Camille was also known for her huge heart, colorful stories, spontaneous behavior, lauded book, "Cookin' with Camille," and her legendary Mardi Gras parties. Her Oysters Camille was always a favorite. Enjoy.


1 quart shucked fresh oysters

5 tablespoons extra virgin olive oil

1/2 teaspoon dried basil

1/2 teaspoon Italian herb seasoning

4 crumbled bay leaves

1/2 teaspoon dried course ground thyme

2 tablespoons fresh lemon juice

1 bunch chopped green onion

1 karge diced green bell pepper

2 teaspoons minced garlic

1 cup Italian style Progresso bread crumbs

4 tablespoons Fleishmann's margarine

1/4 cup thinly sliced lemon peel

10 drops red Tabasco sauce

3/4 pound crumbled crisp bacon

2 cups shredded mozzarella cheese

course ground salt

freshly ground black pepper


Line bottom of 10 x 14-inch glass pan with olive oil. Place drained oysters flatly on olive oil. Salt and pepper to taste. Sprinkle evenly over oysters the following: basil, Italian herb seasoning, bay leaves, thyme, lemon juice, green onions, green pepper, garlic and 1/2 cup Italian bread crumbs.

Cut margarine into about 9 pats and police evenly over oysters. Spread evenly over oysters the following: lemon peel, 3/4 of the crisp bacon, mozzarella cheese, Tabasco sauce and rest of bacon. Top with remaining 1/2-cup bread crumbs. Bake uncovered at 325 degrees F for 45 minutes. Serves 6 to 8 as hors d'oeuvres or 4 to 6 as an entree.

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