Scalloped Oysters Recipe from New Orleans

Bring a taste of Louisiana to your table with this classic New Orleans-Style Scalloped Oysters recipe. Creamy, buttery, and baked to golden perfection in a 9×13 casserole dish—perfect for holidays, seafood lovers, and Southern-style entertaining.

Scalloped oysters have long been a staple on holiday tables in Southern and Creole kitchens, especially around Thanksgiving, Christmas, and New Year’s. In New Orleans, they’re often served as a first course or as a side dish for roast turkey or baked ham, and every family seems to have their own version—some use saltines, others swear by buttered breadcrumbs or crushed Ritz crackers.

This recipe leans into the classic Creole flavors: onion, celery, and bell pepper sautéed in butter (the “holy trinity” of Louisiana cooking), a splash of Worcestershire and lemon for a touch of freshness, and just enough cayenne to give it a gentle kick. When baked, the sauce bubbles up through the layers of oysters and crumbs, creating a rich, savory casserole that’s impossible to resist.

Looking for more oyster recipes? You will like Oven Baked Oysters, Oyster Stew, Fried Oyster Po’ Boys, or New Orleans Style Oyster Dressing.