Cookin’ Louisianne – Jalapeno Bacon Butter Oysters

Cookin Louisiane


  • 1 small tub shucked gulf oysters (about 12-16 oysters),
  • 1 stick Unsalted Butter,
  • softened at room temperature,
  • 3 Jalapeños, finely diced,
  • 1 Tablespoon garlic, minced,
  • 5-6 strips of bacon, cooked crispy and chopped,
  • 1/2 cup panko bread crumbs, divided,
  • 1/2 Cup finely grated Pecorino Romano cheese, divided,
  • 2 tsp Jay D’s Backyard Brisket Rub,
  • 1 loaf French Bread


  • In a large bowl, mix together butter, jalapeno, garlic, bacon, panko bread crumbs, half of the cheese, and Jay D’s Backyard Brisket Rub.
  • In a Le Grand Oyster Bed (, distribute oysters evenly amongst the wells. Scoop butter mixture into each oyster well, covering the oysters.
  • Sprinkle the remaining cheese on top of each oyster well.
  • Place Oyster Bed in the oven on broil for a few minutes, until the cheese is golden brown and the butter is sizzling.
  • Remove from the oven, allow to cool slightly, and serve with sliced French bread.

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About Jay Ducote

Jay Ducote spends most of his time as a food and beverage writer, blogger, radio host, speaker, video producer, culinary personality, chef and hugger. He finished runner-up on Season 11 of the hit reality competition show Food Network Star, and had a pilot for his show "Deep Fried America" air on the Travel Channel.

The Bite and Booze Radio Show, produced and hosted by Ducote since 2011, won a Taste Award for best food or drink radio broadcast in the country and the Uniquely Louisiana Award from the Louisiana Association of Broadcasters.

Jay has his own Jay D’s product line featuring his Louisiana Barbecue Sauce, Louisiana Molasses Mustard, Spicy & Sweet Barbecue Rub, Jay D's Blanc du Bois, a collaboration with West Monroe's Landry Vineyards, and Jay D's Single Origin Coffee. In early 2018 Jay will launch his first restaurant concept, Gov't Taco, inside White Star Market in Baton Rouge.

Jay's mission is to share and expand on the conversation of Louisiana cuisine and to celebrate the culinary culture of communities he visits. For more about Jay, visit his website

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