Blackjack Point Recipe

Preheat your oven to 425°F (220°C). Place a thick baking sheet or roasting pan in the oven to preheat; if you have an oyster or rock salt bed, spread a layer so oysters sit level.

Rinse oysters under cold water and scrub shells to remove debris. Using an oyster knife, carefully shuck each oyster: hold flat side up, insert tip at hinge, twist to pop, run knife under the meat to release from bottom shell but leave each oyster in its half shell. Discard top shells and set oysters in shucked shells on the hot baking sheet or prepared bed. Reserve oyster liquor in the shell.

Arrange lemon wedges on a plate to serve alongside the finished oysters.

Cook Aromatics & Meats

In a medium skillet over medium heat, melt 2 tbsp of the butter. Add the minced shallot and cook until soft and translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Add the chopped bacon and diced Andouille (or chorizo) and cook until the meats are crisp and any fat has rendered, about 4–6 minutes. Use a slotted spoon to transfer the mixture to a bowl, leaving pan juices in the skillet.

Make Topping Base

Lower the heat to medium-low. Add the remaining 4 tbsp butter to the skillet; once melted, stir in the creole/Cajun seasoning, Dijon mustard, hot sauce, lemon zest, black pepper, and kosher salt. Cook, stirring, 30 seconds to bloom the spices. Return the cooked shallot, garlic, bacon and sausage mixture to the skillet and stir to combine and warm through, about 1 minute.

Combine with Cheese & Breadcrumbs

Remove skillet from heat. Stir in the grated Parmesan, panko breadcrumbs, and chopped parsley to form a moist but scoopable mixture. Taste and adjust seasoning — add a pinch more salt or a dash more hot sauce if desired. The mixture should hold together when pressed but not be overly wet; if too loose, add 1 more tablespoon panko.

Portion Topping

Spoon about 1 to 1 1/2 tablespoons of the topping onto each shucked oyster, mounding slightly so the oyster is covered but a little liquor remains. Press lightly so topping adheres.

Bake

Place the baking sheet with oysters into the preheated oven. Bake until the topping is golden and bubbling and the oysters are just cooked through, 8–10 minutes. For a more gratinéed finish, switch oven to broil on high for 1–2 minutes, watching closely to avoid burning.

Carefully remove the oysters from the oven. Sprinkle the chopped extra parsley over the hot oysters and serve immediately with lemon wedges and additional hot sauce or Tabasco at the table.

Serve 3–4 oysters per person as an appetizer (24 oysters serves 6–8).