Pepper Sauce 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeThese classic Oysters Kilpatrick are not only topped with bacon and Worcestershire, but thanks VeryVera they also have a Creole kick!
Ingredients
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12 Fresh Oysters, Shucked on the Half Shell
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Rock Salt
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1/3 Cup Ketchup
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1 Tablespoon Worcestershire Sauce
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1/2 Pound Thick Cut Bacon, Thinly Sliced Up Across The Grain
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Dash of Tony’s Pepper Sauce
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Juice of 1/4 Lemon
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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!
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from our Cajun Country Cookbook
Blue Crab Po’Boy with Creole Aioli
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