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Cajun Smoked Oyster Appetizer
From Dorothy McNett's recipes at www.dorothymcnett.com. This is traditionally served as a log shape on a serving platter surrounded with crisp crackers and bread, vegetable sticks, etc. Provide small knives or butter spreaders so people can serve themselves. This is known as a Cajun recipe as we use Tabasco sauce from Avery Island (McIlhenny family brand) which is Cajun Country. But then the Creole Seasoning adds a bit of the New Orleans City touch!
1-2 cloves garlic
In food processor with steel chopping blade in place drop in the garlic and shallot to mince finely. Add the pecans and pulse to chop finely. Add the cheese, catsup, Tabasco, and mayonnaise. Whirl to blend nicely. Add the drained oysters and just whirl enough to chop and blend nicely. Remove from processor and place on a serving platter. With your hands shape mixture into a long log. Combine the remaining pecans, creole seasoning and parsley and sprinkle over and around the log. Arrange crackers or bread slices, celery sticks, etc. around the log and serve.
Recipe created 2014-05-13.