Recipe courtesy of Emeril Lagasse
Save Recipe Print
30 min
10 min
20 min
4 to 6 servings


Essence (Emeril's Creole Seasoning):


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.

To serve, divide the French bread toast between 6 plates, and divide the cooked oysters among the toasts. Top with the cheese mixture, and garnish with the crispy bacon.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Cook's Note

If you cannot find Caerphilly cheese, substitute cheddar.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Welsh Rarebit

Recipe courtesy of Alton Brown

New England Clam Chowder

Recipe courtesy of Dave Lieberman

New York Egg Cream

Recipe courtesy of Ina Garten

New England Clam Chowder

Recipe courtesy of Anne Burrell

New England Fish Chowder

Recipe courtesy of Jasper White

Browse Reviews By Keyword

          Latest Stories