WASHINGTON, DC (WUSA) -- The District is celebrating Mardi Gras at the Cajunator food truck at the Navy Yard on M street with a free 1/2 Oyster Po-Boys with the purchase of red beans and rice or gumbo from 11am-1pm.
The Louisiana Seafood Promotion & Marketing Board is helping serve up a taste of the Bayou state with chefs from some of Louisiana's popular restaurants.
Chef Cory Bahr or Monroe's Restaurant Sage, joined 9NEWS NOW's Andrea Roane with a recipe that will help you dish up a little Louisiana in your own kitchen.
Wood-Grilled Louisiana Oysters with Gulf Shrimp & Smoked Bacon Breadcrumbs
Makes 2-3 dozen
Gulf oysters cleaned & shucked
Fold together the flowing ingredients & set aside.
1 Lb Butter, softened
1 T Garlic, minced
1 T Parsley, chopped
1 T Scallions, sliced
1 t. Sea Salt
1 t. crushed Black Pepper
1 Lb. Gulf Shrimp, rough chopped (Louisiana crabmeat can be substituted or use
whatever you like)
1 C Shredded Parmesan Cheese
2 Lemons, juiced
1/8 t. Ground Red Pepper
1/8 t. Paprika
Breadcrumbs
1/2 c. Parmesan shredded
6 slices crispy Bacon, chopped
2 C French Bread
2 T Parsley, chopped
Place ingredients int a food processor & process until a medium-fine consistency is achieved.
To complete Spoon the shrimp compound butter onto the oysters and place on the hottest part of
your grill (they will flare & we want that smokey flavor!) when the oysters begin to bubble top with the breadcrumbs & cook for 1-2 more minuets.
Place cooked oysters on a platter, squeeze some lemon & open a beer!
This can be done in the in a 400 oven on a sheet pan with rock salt.