Pappadeaux Baton Rouge Oyster Recipe
The blend of buttery oysters with a kick of blackened seasoning and Parmesan creates an unforgettable flavor.Use fresh, plump oysters and keep them cold until you’re ready to cook for the best results.The true magic lies in getting the balance of the blackened seasoning just right, so don’t be afraid to adjust to your taste.
Ingredients
- 12 Fresh Oysters
- 4 tbsp Butter
- 2 Shallots minced
- 1 tsp Cajun Seasoning
- 1/2 tsp Paprika
- 1/4 cup Parmesan Cheese grated
- 1 cup Spinach chopped
- 1/2 cup Mushrooms sliced
- 1/4 cup Green Onions chopped
- 1 Lemon cut into wedges
Instructions
- Clean the oysters thoroughly under cold water.
- Use a brush to remove any debris from the shells.
- Refrigerate them until needed.
- Melt butter in a large skillet over medium heat.
- Add the minced shallots and sauté for 3-4 minutes.
- They should become fragrant and slightly translucent.
- Season the oysters with Cajun seasoning and paprika.
- Place them in the skillet with the sautéed shallots.
- Cook for about 2 minutes on each side.
- Add spinach, mushrooms, and green onions to the skillet.
- Allow them to wilt down and become tender.
- This should only take about 3-5 minutes.
- Sprinkle the grated Parmesan cheese over the oysters.
- Let it melt and coat the oysters evenly.
- Serve with lemon wedges on the side for added zest.
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