Pepper Sauce 
Jambalaya Creole Cauldrons
This ain’t your average pumpkin dish. These Jambalaya-stuffed Cauldrons by @chefbradleybayou are loaded with Creole, smoky,…
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
Bacon Honey BBQ Wings
These Honey Bacon BBQ Wings by @TFTI.BBQ are what happens when flavor doesn’t hold back.🔥
Get Recipe