New Orleans-Style Welsh Rabbit

New Orleans-Style Welsh Rabbit
New Orleans-Style Welsh Rabbit

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3

    tablespoons butter

  • 3

    tablespoons flour

  • 2/3

    cup dark beer (such as Abita Turbodog)

  • 4

    ounces sharp English cheddar cheese grated

  • 4

    ounces Caerphilly cheese* grated

  • 1 1/2

    teaspoons Essence (see Bayou Blast recipe)

  • 1 1/2

    teaspoons Worcestershire sauce

  • 1/2

    teaspoon dry English mustard

  • 1

    pint raw oysters

  • 12

    slices French bread, 1/2" thick toasted

  • 6

    slices crispy-cooked bacon crumbled

Directions

*Note: If you cannot find Caerphilly cheese, substitute cheddar. In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly. Slowly whisk in the beer. When the bubbles have begun to subside, add the cheeses, 1 handful at a time, stirring constantly and in 1 direction only, until smooth and creamy. Add 1 teaspoon of the Essence, the Worcestershire sauce, and the dry mustard and stir to combine. Keep warm while you prepare the oysters. In a small skillet or saucepan, melt the remaining tablespoon of butter over medium-low heat and add the oysters. Cook for 1 1/2 to 2 minutes, or until the oysters are just cooked and have begun to curl around the edges, stirring occasionally. Season with the remaining 1/2 teaspoon of Essence. To serve, divide the French bread toast between 6 plates, and divide the cooked oysters among the toasts. Top with the cheese mixture, and garnish with the crispy bacon. This recipe yields 4 to 6 servings.

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