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Oyster Dressing Souffle With Oyster And Tasso Ragu`

  • Yield: 6 servings


  • 3 tablespoon butter, in all
  • 1/2 cup fine bread crumbs
  • 1 recipe of prepared Oyster Dressing Souffle
  • 6 egg whites, beaten stiff
  • 1 tablespoon olive oil
  • 6 ounces Tasso, diced
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 1 cup chopped tomatoes, peeled and seeded
  • 1 cup veal reduction
  • 1/4 cup chopped green onions
  • 2 dozen shucked oysters
  • Salt and pepper
  • 6 fried spinach leaves
  • 1 tablespoon chopped chives
  • Essence


  • Preheat the oven to 400 degrees F. Butter and bread crumb the ramekins. In a mixing bowl, fold the beaten egg whites into the oyster dressing. Pour the mixture into a 24 ounce ramekin. Bake the soufflé for about 25 to 30 minutes or until the soufflé rises to about 2 inches above the rim of the ramekin. In a saute pan, heat the olive oil. When the oil is hot, render the Tasso. Cook for 1 minute. Add the shallots, garlic and tomatoes. Saute for 1 minute. Season with salt and pepper. Stir in the veal reduction. Bring the liquid up to a boil. Reduce to a simmer. Stir in the oysters and green onions. Cook the sauce until the oysters start to curl, about 1 minute. Remove from the heat. Check the seasoning. Place the soufflé in the center of an over-sized platter. Spoon the ragu` around the souffle. Garnish with fried spinach and Essence.