Mulate's Cajun Smoked Oysters


Excerpted from New Orleans' Best Ethnic Restaurants, Ann Benoit, from Pelican Publishing

Serves 4 - 6 as an appetizer

  • 1 pound butter
  • 3/4 teaspoon Mulate's or other Cajun seasoning
  • 3/4 teaspoon cayenne pepper
  • 1½ teaspoons liquid smoke
  • 1/4 teaspoon paprika
  • 1/4 cup Parmesan cheese
  • 1½ tablespoons fresh chopped parsley
  • 1 small onion, diced
  • 6 cloves garlic, minced
  • 18 fresh raw oysters
  • crusty French bread, for serving

Mulate's Cajun Smoked Oysters

Cajun Smoked Oysters

Click image to enlarge


Place butter, Cajun seasoning, cayenne, liquid smoke, paprika, parmesan cheese, and parsley in a sauté pan over medium to medium-high heat; melt, taking care not to burn butter. Add onion and sauté until translucent, 3 - 5 minutes. Add garlic and sauté 1 minute. Add oysters and cook for 5 - 7 minutes, until oysters plump and begin to curl around the edges.

Serve at once, with plenty of crusty French bread for soaking up the sauce.


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