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Bacon Wrapped Oysters With Shallot Confit And Cayenne Crust


  • 1/2 dozen freshly shucked Louisiana oysters
  • 6 smoked bacon strips
  • 5 lbs. shallots, peeled
  • 1 Tbsp. champagne vinegar
  • 1/4 cup brown sugar
  • 1 Tbsp. olive oil
  • 2 Tbsp. butter
  • 1 Tbsp. Kosher salt
  • 1 Tbsp. black pepper
  • 4 oz. Cayenne pepper
  • 2 quarts. vegetable oil
  • 2 lbs. panko bread crumbs


For Bacon Wrapped Oysters:

  1. Blanch bacon in boiling water for three minutes.
  2. Cut bacon so that it wraps completely around oyster with ¼” overlap.

For Shallot Confit:

  1. Slowly caramelize shallots in oil and butter, add brown sugar.
  2. Season with salt, pepper, and vinegar.

For Cayenne Crust:

  1. Combine oil and cayenne pepper in saucepot, bring to a simmer and allow to rest one hour, strain
  2. and cool.
  3. In a food processor puree breadcrumbs and add ½ cup of cayenne oil while running.
  4. Assemble oyster by searing bacon wrapped oyster in non-stick skillet till crisp.
  5. Warm shallot confit and place in oyster shell, place oyster on confit, and top with cayenne breadcrumbs.
  6. Lightly toast oyster in broiler.

Courtesy of: Louisiana Seafood and Begue's Restaurant, Royal Sonesta New Orleans. Used with permission.

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