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 and bake 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.


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