Cooking With Fire: Cajun Grilled Oysters
Some foods are simply polarizing, with people taking stances on whether or not they should even be consumed. And no, I’m not talking about vegans protesting the eating of animals. I’m talking about oysters.
Over the years I have had more than one animated conversation about whether or not oysters are any good, with many people telling me that they can’t stomach the thought of eating, and then digesting, something that is still alive.
Now sure, raw oysters are still technically alive and kicking in their shell, and you want them to be; if an oyster has died before you eat it it is no longer safe to consume. But no matter what, some people are just averse to trying them. But I have a tactic that tends to work most of the time, and that is to serve those who protest the idea of eating them raw: grilled oysters.
You see, once an oyster has been fully cooked through on the grill you no longer have to worry about anyone complaining that they can’t eat something that is still alive. And you get to watch them as they taste their first briney, buttery, sweet oyster.
There are really no wrong ways to serve oysters that have been grilled -- we always prefer to serve them with a little butter sauce, usually chorizo butter or a Cajun butter, as these nice strong flavors pair well with the oysters -- but no matter how you feel about eating oysters, I urge you to try them on the grill before you finally give up on the idea of eating them at all.
In this week's episode of Cooking With Fire, Josh Cary and Chef Tom Jackson tackle Cajun Grilled Oysters.
Cajun Grilled Oysters
- 8 oysters
- 1/2 cup unsalted butter
- 2 tbsp Louisiana hot sauce
- 2 tbsp lemon juice
- 4 cloves garlic, crushed
- 1/2 tsp blackening seasoning
- 1 tbsp parsley, minced
- Preheat a charcoal grill for high heat (450ºF) direct grilling.
- Place the oysters on the cooking grate. Close the lid of the grill. Grill the oysters, round side down, just until the shells open. Carefully remove from the grill and place on a cooling rack or rock salt, to prevent them from tipping over.
- While the oysters cook, combine the butter, hot sauce, lemon juice, crushed garlic and blackening seasoning in a hot skillet. Cook gently for a few minutes to draw out the garlic flavor. Remove from the heat. Strain the sauce. Add the minced parsley.
- Remove the top/flat shells from the oysters. Serve the oysters topped with a spoonful of the butter sauce.