Cajun Smoked Oyster Appetizer Recipe

From Dorothy McNett's Recipe Book.

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Cajun Smoked Oyster Appetizer

From Dorothy McNett's recipes at 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
1 small shallot
3/4 cup pecans
10 - 12 oz. cream cheese, softened
1 tablespoon catsup
1/4 teaspoon, more or less, Tabasco sauce
2 tablespoons mayonnaise
1 can smoked oysters, drained ( 3-4 oz. )
3/4 cup chopped pecans
1 1/2 tablespoons Creole Seasoning (see recipe) or use chili powder
2-3 tablespoons minced fresh parsley
crackers or bread slices and celery sticks for serving

In food processor with steel chopping blade in place drop in the garlic and shallot to mince finely. Add 3/4 cup 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.

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