Cajun - Creole Cooking
Cajun - Creole Cooking
Terry Thompson
Link to NJ Fishing Consumer Alert page Link to NJ Fishing Consumer Alert page
Oysters en Brochette 

8 slices bacon 
1/2 cup unsalted butter or margarine 
1 tablespoon Worcestershire sauce 
1/8 teaspoon liquid smoke 
1 tablespoon fresh lemon juice 
1/2 teaspoon garlic powder 
1/2 teaspoon salt 
1/4 teaspoon red (cayenne) pepper 
1/2 teaspoon freshly ground black pepper 
24 shucked Delaware Bay oysters (about 2 pints), well drained, liquor reserved 
16 medium mushrooms 
16 cherry tomatoes 
1 green bell pepper, cut into 1-inch pieces 
Minced fresh parsley 

Cook bacon over medium heat until half done. Cut each slice into 8 pieces and set aside. Melt butter or in a heavy 2-quart saucepan, add Worcestershire sauce, liquid smoke, lemon juice, garlic powder, salt, cayenne, black pepper and reserved oyster liquor. Cook over medium heat 5 minutes. Cool slightly. Preheat broiler. Place oysters in butter mixture, turning gently to coat well. Using 6 oysters per skewer, thread vegetables and oysters on 4 skewers, alternating vegetables and oysters with a bacon piece between each item. Lay skewers across top of a baking pan with ends of skewers resting on sides of pan. Drizzle remaining butter mixture over top of vegetables and oysters. Broil 4 inches from preheated broiler 3 minutes per side, turning once. To serve, place a mound of white rice in center of each plate; slide oysters and vegetables from skewers onto rice. Drizzle each serving with buttery drippings from baking pan. Sprinkle with minced parsley. Makes 4 servings. 

(Modified from Cajun - Creole Cooking by Terry Thompson, 1986, H P Books, Los Angeles, CA)