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Restaurants›Blue Bayou Restaurant & Oyster Bar›Blue Bayou Famous Chargrilled Recipe

Blue Bayou Famous Chargrilled Recipe

Name: Blue Bayou Restaurant & Oyster Bars Blue Bayou Famous Chargrilled Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Cajun
Ingredients: 6 each fresh shucked Louisiana oysters (in shell, on half shell); 2 cups crushed ice (to bed serving platter); 6 tbs unsalted butter; 1 tbs olive oil; 3 cloves garlic, finely minced; 1 tbs shallot, finely minced; 2 tbs fresh parsley, finely chopped; 1 tbs fresh chives, finely chopped; 1 tbs lemon juice, freshly squeezed; 1 tsp Cajun seasoning (medium heat); 1 tsp smoked paprika; 1 tsp hot sauce (e.g., Louisiana style); 1 tsp Worcestershire sauce; 1 tsp granulated sugar; 1 tsp salt; 0.5 tsp black pepper, freshly ground; 2 tbs grated Parmesan cheese; 2 tbs grated Romano cheese; 2 each lemon wedges; 1 tbs extra chopped parsley

Inspired by Blue Bayou Restaurant & Oyster Bar

Time25m

Serves2

Six fresh shucked Louisiana oysters on the half shell, chargrilled over an open flame, smothered with our unique zesty Cajun garlic-herb sauce, and topped with a blend of parmesan and Romano cheese.

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Ingredients

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Oysters

6 each fresh shucked Louisiana oysters (in shell, on half shell)

2 cups crushed ice (to bed serving platter)

Cajun Garlic-Herb Sauce (makes enough for 6 oysters)

6 tbs Unsalted butter

1 tbs olive oil

3 cloves garlic, finely minced

1 tbs shallot, finely minced

2 tbs fresh parsley, finely chopped

1 tbs fresh chives, finely chopped

1 tbs lemon juice, freshly squeezed

1 tsp Cajun seasoning (medium heat)

1 tsp Smoked paprika

1 tsp hot sauce (e.g., Louisiana style)

1 tsp Original Worcestershire Sauce

1 tsp granulated sugar

1 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

Cheese Topping

2 tbs Grated Parmesan cheese

2 tbs grated Romano cheese

Garnish & Serving

2 each lemon wedges

1 tbs extra chopped parsley

Method

Prep and bed

Make a bed of crushed ice on a large shallow serving platter large enough for 6 oyster shells. Arrange shucked oysters on the half shell on top of the ice so they sit level.

Make Cajun Garlic-Herb Sauce

Melt butter and sweat aromatics

In a small saucepan over medium-low heat, add unsalted butter and olive oil. When butter melts, add the minced garlic and minced shallot. Cook gently, stirring, until aromatic and translucent (about 1–2 minutes) without browning the garlic.

Build flavors

Stir in smoked paprika, Cajun seasoning, granulated sugar, Worcestershire sauce, hot sauce, lemon juice, salt, and black pepper. Cook, stirring, for 30–45 seconds to bloom the spices.

Finish sauce

Remove saucepan from heat and stir in chopped parsley and chives. Taste and adjust seasoning (add a pinch more salt or a few drops of lemon/hot sauce if desired). Keep the sauce warm while preparing oysters. Total sauce time ~5 minutes.

Assemble and Chargrill

Preheat a gas grill, charcoal grill, or a sturdy cast-iron grill pan to high heat. If using charcoal, allow coals to develop a light white ash. You want direct flame contact/very high heat for quick char. Oil the grill grates lightly to prevent sticking.

Spoon about 1 to 1 1/2 tablespoons of the warm Cajun garlic-herb sauce evenly over each oyster, making sure sauce sits in the cup of the shell and coats the oyster meat.

Combine grated Parmesan and Romano cheese in a small bowl. Sprinkle approximately 1 to 1 1/2 teaspoons of the cheese blend over each sauced oyster, covering the sauce but not burying the oyster entirely.

Place the oysters (on the half shell) directly on the hot grill grates, or on a grill-safe tray or cast-iron skillet if shells might tip. Chargrill over direct high heat for 2 to 4 minutes with the lid open, until the cheese melts, bubbles, and develops some golden brown/charred spots and the sauce is bubbling. Watch carefully to avoid burning—the goal is a quick char and melted topping. If using a broiler, position oysters 4–6 inches from the element and broil 2–3 minutes.

Remove oysters from the grill with tongs or a spatula and place them back on the bed of crushed ice on the serving platter. If shells are hot and unstable, nestle them securely into the ice so they sit level.

Finish and Serve

Garnish each oyster with a tiny pinch of extra chopped parsley and place lemon wedges on the platter.

Serve immediately while chargrilled topping is hot and bubbly. Instruct guests to squeeze lemon over oysters before eating.