Oysters en Brochette

Side Dish

Recipe courtesy of Louisiana Kitchen & Culture magazine

Serves 4

  • 1 dozen shucked Louisiana oysters
  • 12 slices thick-cut smoked bacon
  • Creole seasoning


Oysters en Brochette

Oysters en Brochette

Click image to enlarge


Preheat oven to 325ºF.

Place bacon in a single layer on a rimmed baking sheet. Transfer to oven until bacon is browned, some of the fat has rendered, but the bacon is still pliable. Remove to paper towels to drain and cool; increase oven temperature to 500ºF. Trim bacon pieces to a length sufficient to wrap an oyster with a ½-inch overlap; reserve any bacon scraps for another use. Wrap each oyster in bacon; skewer, three bacon-wrapped oysters per each 6-inch skewer. Place skewers on a rimmed baking sheet, sprinkle with Creole seasoning, and bake until bacon is crisp, about 5 minutes. Transfer oven to broil and cook, watching carefully, until oysters begin to curl, 1 to 2 minutes; using tongs, grasp entire skewer and turn over; return to the broiler and cook an additional 1 to 2 minutes. Serve hot.


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive