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  • Writer's pictureTommy Centola

Broiled Oysters

Before we start thinking of everything crawfish, how about a couple of oyster recipes. They are still in season. Get them before the quality goes down.

3 slices thick-cut bacon, cut into 1/4-inch pieces

3 tablespoons butter, divided

1/2 cup finely chopped yellow onion

1/4 cup finely chopped red bell pepper

1/4 cup finely chopped green bell pepper

2 cloves garlic, minced

1/2 cup grated Parmesan cheese

1/4 cup grated Tomato cheese

1 tablespoon fresh parsley, chopped

1 tablespoon fresh chives, chopped

3 tablespoons fresh lemon juice

2 teaspoons Creole seasoning

4 cups rock salt

12 Gulf oysters

In a small skillet, add bacon, and cook on medium-high heat until crisp, about 8 minutes.Remove bacon from pan, and drain on paper towels. Set Aside.

In a medium skillet, melt one tablespoon butter over medium het. Add onion, and cook until soft and beginning to brown, about 3 minutes. Add bell peppers, and cook until soft, about 4 minutes. Add garlic, and cook just until fragrant. Transfer mixture to a medium bowl and set aside.

To onion mixture, add reserved bacon, remaining 2 tablespoons butter, cheeses, parsley, chives, lemon juice, and Creole seasoning; stir to combine. Set aside, or cover, and refrigerate until ready to broil oysters (up to one day).

Preheat broiler to 500℉. Using a rimmed baking sheet, pour rock salt to a depth of 1/4 inch. Shuck oysters. Disconnect oyster completely from the shell, then place on one half-shell. Place oyster on the half-shell on the prepared pan. Repeat with all oysters. Place 1 tablespoon reserved onion mixture on each oyster.

Broil until bubbly and beginning to brown, about 4 to 5 minutes. Serve immediately.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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