Oysters en brochette

Oysters en brochette is a classic New Orleans dish that features oysters skewered on wooden or metal brochettes (skewers), typically alternating with pieces of bacon. The skewers are then either broiled or fried until the oysters are cooked and the bacon is crispy. This dish is often served as an appetizer or a main course in Creole cuisine.

Preparation

The preparation of Oysters en brochette involves several steps:

1. Fresh oysters are shucked and cleaned.
2. The oysters are then threaded onto skewers, alternating with pieces of bacon.
3. The skewers are either broiled or fried until the oysters are cooked through and the bacon is crispy.
4. The dish is typically served with a lemon wedge and garnished with parsley.

Serving

Oysters en brochette is often served with a variety of accompaniments, including:

• French bread
• Remoulade sauce
• Tartar sauce
• Cocktail sauce

History

Oysters en brochette has its origins in Creole cuisine, which is a blend of French, Spanish, African, and Native American influences. The dish is a staple in many New Orleans restaurants and is often enjoyed during the Mardi Gras season.

Related Pages

• Oyster
• Bacon
• Creole cuisine
• New Orleans
• Mardi Gras