Cajun Oysters Recipe

Shuck the oysters if not already shucked. Clean shells under cold running water to remove grit. Drain any excessive liquor but keep a little for flavor. Arrange a layer of crushed ice or whole ice on a serving platter and set oysters on the ice, flat side down so they sit level.

Mix base

In a medium bowl, combine the softened cream cheese, mayonnaise, Tabasco (1 tsp), prepared horseradish (if using), lemon juice, salt and black pepper. Whisk or beat with a fork until smooth and spreadable. Taste and adjust seasoning — add more Tabasco if you want extra heat.

Heat a small skillet over medium heat and add the butter. When butter is melted and foamy, add the diced tasso and cook 2–3 minutes until it begins to brown and render fat.

Add the minced shallot, minced garlic, diced green pepper and diced celery. Sauté together with the tasso about 2–3 minutes until vegetables are softened but still have a slight bite. Stir in smoked paprika and Cajun seasoning and cook 30 seconds to bloom the spices. Remove from heat and stir in chopped parsley. Let cool 3–4 minutes so it is warm but not piping hot.

Spoon about 1 to 1 1/2 teaspoons of the Cajun cream onto the top of each oyster, spreading slightly but leaving some edge of shell visible. Top each with approximately 1 tablespoon of the tasso-vegetable mixture (adjust to preference so oysters are balanced). If using, sprinkle a scant 1/4 teaspoon grated Parmesan over each for a savory finish.

Drizzle each oyster very lightly with a drop of olive oil and, if desired, an additional dash of Tabasco. Garnish the platter with lemon wedges.

Serve immediately on the bed of ice so oysters remain cold. Provide small forks and napkins. Guests may squeeze lemon over oysters before eating.