Recipe courtesy of Emeril Lagasse
Total:
1 hr 30 min
Prep:
1 hr 10 min
Cook:
20 min
Yield:
8 to 12 appetizer servings

Ingredients

  • 24 shucked oysters
  • Essence, recipe follows
  • 12 slices of bacon, cut in half and at room temperature
  • 1 cup all-purpose four
  • Vegetable oil, for frying
Remoulade:
  • 2 eggs*
  • 1 tablespoon minced garlic
  • Juice from one fresh lemon
  • 1 tablespoon chopped parsley
  • 2 tablespoons chopped green onions
  • 2 tablespoons chopped celery
  • 1 cup olive oil
  • 1 tablespoon Creole or whole-grain mustard
  • 2 tablespoons ketchup
  • Salt and pepper
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Directions

Preheat the oil. With paper towels, pat the oysters dry. Season the oysters with Essence and salt and pepper. Wrap each oyster with a piece of bacon. Using a toothpick, secure the bacon and oyster together. In a mixing bowl, season the flour with Essence. Toss the oysters, a couple at a time, in the seasoned flour, coating each side completely. Shake off the excess flour and gently place half of the oysters in the hot oil. Fry the oysters until golden brown, about 3 to 4 minutes. Remove the oysters from the oil and drain on a paper-lined plate. Season the hot oysters with Essence. Repeat the process until all of the oysters are fried. Serve the oysters hot with the Remoulade Sauce.

Remoulade:

Put the eggs, garlic, lemon juice, parsley, green onions, and celery in a food processor and puree for 15 seconds. Season with salt and pepper. With the processor running, pour the oil through the feed tube in a steady stream. Add the mustard and ketchup and pulse once or twice to blend. Season with salt and pepper. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.

1 1/3 cups

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

IDEAS YOU'LL LOVE

Oysters

Recipe courtesy of Graham Quayle

Oysters

Recipe courtesy of Graham Quayle

En Papillote

Recipe courtesy of Kelsey Nixon

Boeuf en Croute

Recipe courtesy of Laura Calder

Chiles en Nogada

Gambas en Gabardinas

Pescado en Salsa Verde

Recipe courtesy of Ana Sofia Pelaez

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped

9am | 8c

Unwrapped

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c

Cupcake Wars

1pm | 12c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Food: Fact or Fiction?

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here