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Oyster DressingThe Original Mrs. Kellum’s
Oyster Dressing Recipe

½ cup of chopped celery
½ cup chopped onion
¼ cup butter or margarine
6 cups dry bread crumbs
1 tsp. basil
1 tsp. poultry seasoning
1 tsp. salt
1 tsp. pepper
2 beaten eggs
1 tbsp. chopped parsley
1 pint Kellum Oysters

Drain oysters from liquid and mix liquid with mild to make 1 ¾ cups. Cook celery and onion in butter or margarine until tender but not brown. Add breadcrumbs and parsley to butter mixture, mix thoroughly. Add “Kellum” oysters, seasoning and eggs. Add enough oyster liquid and milk to moisten and mix thoroughly.

Makes enough dressing for one 10-12 lb turkey or can be baked for 40 minutes at 350 degrees in a casserole dish.

Oyster StewKellum Seafood Oyster Stew

1 container of Kellum Oysters, with the liquid
1/8 tsp. pepper
1 cup of water
2 stalks of celery, chopped fine
3 green onions
1 cup of evaporated milk
1 cup of whole milk
4 tbsp. butter
3 tbsp. flour
1/8 tsp. nutmeg
1 sprig of parsley
1 ½ tsp. salt

DIRECTIONS: Boil celery and onions in water for five minutes. Add oysters and cook until edges curl. Add milk, butter, and dry ingredients. Serve with seasoned oyster crackers

Sauteed OystersKellum Seafood Sauteed Oysters

1 container of Kellum Oysters
Salt and Pepper to taste
1 medium onion, sliced
1 tbsp. butter
Ritz or Saltine Crackers

DIRECTIONS: Melt butter in a large frying pan. Add onion and oysters. Sprinkle with salt and pepper. Cook until edges curl. Serve on Ritz or Saltines.


AlfredoOyster Pasta and Alfredo Sauce

1 pint Kellum Oysters (approximately 120-130 oysters)
1 ½ cups of whole garlic, peeled
1 ½ cups of parsley, cleaned and trimmed
2 ½ cups of olive oil blend (75% canola and 25% Italian olive oil)
1 64-ounce jar your favorite Alfredo sauce
2 pounds angel hair pasta, cooked
Salt, to taste

DIRECTIONS: Parboil the oysters in a large stockpot in their own water until they start to curl on the ends. You do not want to overcook the oysters. Drain and discard oyster water.

Then move on to making an oil and garlic (Bordelaise) sauce by blending garlic in processor for 20 to 25 seconds until finely chopped. Then blend parsley in processor for 20 to 25 seconds until finely chopped.

Combine garlic and olive oil together in and microwave on high for 3 minutes. Add parsley.  Mix all 3 ingredients well and add to a warmed  alfredo sauce.  Add parboiled oysters and serve over cooked pasta. 

Oyster FrittersOyster Fritters

3/4 cup flour
1 egg
3/4 cup beer
1 ½ tsp. extra-virgin olive oil
1/4 tsp. finely grated lemon zest
Peanut oil
2 dozen Kellum Oysters, shucked, oyster liquor (juices) reserved


DIRECTIONS: Mix flour and a pinch of salt together in a medium mixing bowl and set aside. Put egg into another medium bowl and lightly whisk, then add beer, olive oil, and lemon zest and whisk until well combined. Add egg–beer mixture to flour and whisk until batter is smooth. Cover and set aside at room temperature to let rest for 1 hour.

Pour peanut oil into a medium heavy-bottomed pot to a depth of 2" and heat over medium heat until temperature reaches 370° on a candy thermometer. Meanwhile, rinse oysters in cold water, put them into another medium pot, and add enough of the reserved oyster juices that they reach about halfway up oysters, adding a little water if necessary. Bring to a simmer over medium-high heat and cook just until oysters contract and plump up, about 3 minutes. Drain oysters.

Give batter a quick stir. Working in 2 batches, use your fingers to dip one oyster at a time into batter, then carefully drop oyster into the hot oil. Fry oysters, gently stirring and turning them with a slotted spoon occasionally, until batter is crisp and golden, 1 1⁄2–2 minutes. Transfer to paper towels to let drain. Season to taste with salt while still hot.

Serve immediately with a squeeze of fresh lemon, if you like.

For Placement OnlyEasiest Ever Baked Oyster Casserole

2 qt. Kellum Oysters, well drained
½ cup finely chopped parsley
½ cup onions
Salt and pepper
Tobasco sauce
Juice of one lemon
1 tbsp. Worcestershire sauce
½ cup melted butter
2 cups medium coarse cracker crumbs
1 cup heavy cream
½ cup oyster juice

DIRECTIONS: Grease pan with butter. Layer mixed crumbs on bottom. Layer of oysters. Sprinkle parsley, onions and seasonings. Pour cream and oyster juice over top. Cook. Bake at 350 degrees for 35-40 minutes.


*RETAILERS, INFORM YOUR CUSTOMERS: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.