Pepper Sauce 
Chicken Meatball Sub w/ Trinity Marinara
Turn dinner into a Creole-inspired favorite with this Chicken Meatball Sub by @ChefBradleyBayou. Juicy chicken meatballs,…
Get RecipeThese classic Oysters Kilpatrick are not only topped with bacon and Worcestershire, but thanks VeryVera they also have a Creole kick!
Ingredients
-
12 Fresh Oysters, Shucked on the Half Shell
-
Rock Salt
-
1/3 Cup Ketchup
-
1 Tablespoon Worcestershire Sauce
-
1/2 Pound Thick Cut Bacon, Thinly Sliced Up Across The Grain
-
Dash of Tony’s Pepper Sauce
-
Juice of 1/4 Lemon
-
Lime Wedges for Garnish
- Clear
Directions
- Shuck oysters.
- Place oysters on a thick bed of rock salt on a baking pan. The rock salt is to keep the oysters snug and upright on the baking sheet so all of the juices don’t fall out when you cook them.
- Mix together sliced bacon, Worcestershire sauce, ketchup, lemon juice and Tony’s Pepper Sauce.
- Add a splash of Worcestershire sauce to each oyster shell, then top with the bacon mixture.
- Broil on high on the upper middle baking rack for 10 minutes or until bacon is brown and crispy. (Broil a couple minutes longer if you like your oysters cooked more.)
- Serve with lime or lemon wedges. Enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Tony Chachere’s Smoked Brisket
Bring bold Creole flavor to your barbecue with this tender, smoky brisket by @FirehouseGrub. Season it…
Get Recipe