In south Louisiana, oysters are iconic. This original local food—a mellow bivalve that sustained generations of indigenous tribes, immigrants and modern diners—is known for its enduring versatility. Around here, we like them fried, char-grilled, in a shot glass, stuffed in a poboy, baked with cheesy accompaniments, and of course, on the half-shell with soda crackers and hot sauce. Despite hurricanes and oil spills, the Louisiana oyster industry still produces more oysters than any other state in the country. It’s an ingredient that continues to feed our inspiration.
This really shucks
Replete with all sorts of Cajun and Creole culinary accoutrements, Goodwood Hardware has handy oyster knives and gloves that are essential for safely coaxing open the secret hinge that keeps the oyster sealed tight. A few tries and you’ll be going at it like a pro. goodwoodhardware.com
Half-baked
Rockefeller and Bienville are just some of the ways we like our oysters baked. But unless you buy a sack of live oysters still in their shells, you’ll need ovenproof vessels in which to place the oyster meat before it’s topped and baked. At Tony’s Seafood, you can buy your own sack of shells in a mesh bag, cleaned and ready to go. tonyseafood.com
