Cooks' Note
Serve in a heated chafing dish with toothpicks.
Recipe information
Yield
serves 10 to 12
Ingredients
1/4 cup butter
1 quart shucked fresh oysters in their juice
2 slices bacon, crisp cooked and crumbled
2 cloves garlic, crushed
1 tablespoon Lea & Perrins or other Worcestershire sauce
1 teaspoon Tabasco or other hot sauce
1/2 teaspoon celery salt
1/2 teaspoon Tony Cachere’s Creole Seasoning
Preparation
Combine the butter, oysters, bacon, and garlic in a large skillet over medium heat. Add the Worcestershire sauce, hot sauce, celery salt, and Creole seasoning and simmer until almost all the liquid has been absorbed, 3 to 4 minutes.
