Don's Seafood's Jacked Up Oysters


Recipe courtesy of Don's Seafood for Louisiana Kitchen & Culture

Serves 2 as an entree, 4-6 as appetizer

  • 2 dozen freshly shucked Louisiana oysters on the half shell
  • 1 cup bacon, cooked and chopped (approx. 8 slices)
  • 3 whole jalapeño peppers, seeded and finely chopped
  • 1 pound shredded pepper jack cheese
  • 1 cup liquid garlic butter in a squeeze bottle
  • Rock salt if broiling in oven

DON'S Seafood Jacked Up Oysters


Click image to enlarge


If cooking under a broiler, heat broiler to high. Line a rimmed cookie sheet with rock salt and nestle each oyster down into the salt to keep it level. 

Top each oyster with a bit of garlic butter. Thoroughly combine the bacon, jalapeños, and cheese and divide among the oysters. Charbroil until chese melts and oysters are bubbly; take care not to overcook.

If cooking on a grill (as pictured here), heat grill to hot. Place shucked oysters 1/2-inch apart and precook for 3-4 minutes or until oysters are warm and juices are boiling. Spread bacon pieces, jalapenos and pepper jack cheese evenly onto the oysters and allow to cook for an additional 3 to 4 minutes or until cheese is bubbly and browning around the rims of the shells. When oysters are finished cooking, use caution and stand back, spray melted garlic butter over oysters and around oysters. The grill will flame up and give the oysters a great smoky taste. 

Serve with lots of crispy French bread for sopping up any leftover sauce. ENJOY!


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