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Emeril's New Orleans-Style Welsh Rabbit

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“This recipe sounds truly awesome! Serve this an an entree. If you can't find Caerphilly cheese, substitute cheddar. Emeril's.com For the essence seasoning: use Emeril Lagasse's Essence or Creole Essence / Bayou Blast. We're planning on making this real soon.”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium saucepan, melt 2 tablespoons of the butter over medium heat.
  2. Add the flour and cook for 1 minute, stirring constantly.
  3. Slowly whisk in the beer.
  4. 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.
  5. Add 1 teaspoon of the Essence, the Worcestershire sauce,the dry mustard & crushed red pepper flakes: stir to combine.
  6. Keep warm while you prepare the oysters.
  7. In a small skillet or saucepan, melt the remaining tablespoon of butter over medium-low heat and add the oysters.
  8. 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.
  9. Season with the remaining 1/2 teaspoon of Essence.
  10. To serve, divide the French bread toast between 6 plates, and divide the cooked oysters among the toasts.
  11. Top with the cheese mixture, and garnish with the crispy bacon.
  12. Enjoy!

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