Emeril's New Orleans-Style Welsh Rabbit
- 3 tablespoons butter
- 3 tablespoons flour
- 2/3 cup dark beer, such as Abita Turbodog
- 4 ounces sharp English cheddar cheese, grated
- 4 ounces Caerphilly cheese*, grated
- 1 1/2 teaspoons Essence, recipe follows
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon dry English mustard
- 1 pint raw oysters
- 12 (1/2-inch thick) slices French bread, toasted
- 6 slices crispy-cooked bacon, crumbled
- *Note: If you cannot find Caerphilly cheese, substitute cheddar.
- Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly. Slowly whisk in the beer. When the bubbles have begun to subside, add the cheeses, 1 handful at a time, stirring constantly and in 1 direction only, until smooth and creamy. Add 1 teaspoon of the Essence, the Worcestershire sauce, and the dry mustard and stir to combine. Keep warm while you prepare the oysters.
In a small skillet or saucepan, melt the remaining tablespoon of butter over medium-low heat and add the oysters. Cook for 1 1/2 to 2 minutes, or until the oysters are just cooked and have begun to curl around the edges, stirring occasionally. Season with the remaining 1/2 teaspoon of Essence.Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Recipe courtesy Emeril Lagasse, 2002
Recipe courtesy of Emeril Lagasse