Oysters Jaubert

Preparation info

  • Serves


    as an appetizer
    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

Among the most distinctive of New Orleans dishes are oysters served with various kinds of brown sauces. There must be a dozen such dishes, and I’ve never met one I didn’t like. This one is my attempt to recapture a dish served at a long-gone Central Business District café called Guertin’s.


  • 1 quart fresh, shucked oysters, with their liquor
  • sticks (12 Tbsp.) butter


  1. Drain the oysters, reserving the liquor. Put the oyster liquor into a 1-cup measuring cup and add enough water, if necessary, to make 1 cup liquid.
  2. Melt the butter in a large