Oyster Roast

Whether raw, baked, fried, or in a stew, there’s no shortage of ways to enjoy Louisiana oysters. As the temperature dips and outdoor events become more palatable, hosting an oyster roast is a fine way to spend an afternoon.

Rather than buying oysters individually for an event like this, it can be more convenient to buy them by the sack. Each burlap bag comes with one and one-half bushels of oysters—80 to 100 oysters, depending on their size.

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Oyster Roast
Serves 6
A traditional Oyster Roast.
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Ingredients
  1. 8 lemons, halved
  2. 8 dozen fresh oysters
  3. Spicy Cocktail Sauce, recipe follows
  4. Garlic Butter Sauce, recipe follows
  5. Tarragon-Black Pepper Sauce, recipe follows
Instructions
  1. Preheat grill to high heat (400° to 450°).
  2. Place lemons, cut side down, on grill, and cook until browned, about 2 minutes.
  3. Place oysters on grill, and cook until the shells barely open, about 10 minutes. Remove from grill; shuck using a towel or silicon oven mitt. (Oysters will be very hot.) Serve with Spicy Cocktail Sauce, Garlic-Butter Sauce, Tarragon-Black Pepper Sauce, and grilled lemons, if desired.
Louisiana Cookin https://www.louisianacookin.com/
Spicy Cocktail Sauce
Yields 1
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Ingredients
  1. ½ cup ketchup
  2. ¼ cup hot sauce
  3. 2 tablespoons prepared horseradish, drained
  4. 1 teaspoon fresh lemon juice
  5. 1 teaspoon chopped fresh parsley
Instructions
  1. In a small bowl, combine ketchup, hot sauce, horseradish, lemon juice, and parsley. Cover, and refrigerate up to 1 week.
Louisiana Cookin https://www.louisianacookin.com/
Garlic-Butter Sauce
Yields 1
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Ingredients
  1. ½ cup unsalted butter
  2. 2 garlic cloves, minced
  3. 2 tablespoons chopped shallot
  4. 1 tablespoon fresh lemon juice
  5. 1 teaspoon kosher salt
  6. 1 teaspoon chopped fresh thyme
Instructions
  1. In a small saucepan, melt butter over medium heat; stir in garlic and shallot. Cook until soft and translucent, about 1 minute; stir in lemon juice, salt, and thyme. Keep warm until serving, or cover, and refrigerate up to 3 days. Warm before serving.
Louisiana Cookin https://www.louisianacookin.com/
Tarragon-Black Pepper Sauce
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Ingredients
  1. 1/3 cup mayonnaise
  2. ¼ cup sour cream
  3. 2 tablespoons white wine vinegar
  4. 1 tablespoon chopped fresh tarragon
  5. 1 teaspoon kosher salt
  6. 1 teaspoon ground black pepper
Instructions
  1. In a small bowl, combine mayonnaise, sour cream, vinegar, tarragon, salt, and pepper. Cover, and refrigerate up to 3 days.
Louisiana Cookin https://www.louisianacookin.com/
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