Open Face BBQ Oyster “Po Boy”
1.) In a medium bowl, season the oysters with creole seasoning. Set aside.
2.) Heat canola oil in a large pan over medium-high heat. Once the pan is hot, toss in the onions, garlic and sauté until fragrant. Add the oysters to the pan, and cook until tender and a slightly caramelized, about 2 minutes. Remove oysters and set aside.
3.) In the same pan, bring pan to medium-high heat. Add beer, lemon juice, clam juice, hot sauce, Worcestershire sauce, bay leaves and barbecue sauce into pan. Bring sauce to a simmer and cook for about 15 minutes or until slightly thickened.
4.) When sauce is ready, place oysters in sauce and toss. Spoon barbecue oysters over a loaf of crusty French bread and serve.
- 12 large oysters, freshly chucked
- 2 tablespoons creole seasoning
- 2 tablespoons canola oil
- 1 medium onion, finely diced
- 1 tablespoon fresh garlic, minced
- ½ cup blue ribbon beer
- 1 lemon, juiced
- 6 ounces clam juice
- 3 tablespoons hot sauce
- 1/3 cup Worcestershire sauce
- 2 dried bay leaves
- 3 tablespoons sweet-smoked barbecue sauce, ready made
- 1 loaf of French bread