Louisiana Oysters
- 8 Large Oysters
- 4 Slices Bacon - Chopped
- 1 Small Onion - Finely Chopped
- 1/2 cup Seeded and Finely Chopped Red Bell Pepper
- 2 Stalks Celery - Finely Sliced
- Juice of a Lemon
- Generous Dash of Tabasco Sauce
- Salt and Pepper
Preheat the oven to 325ºF. Open the oysters, reserving the liquor. Remove the oysters and arrange them in a non-stick baking dish. Set aside. Heat the bacon in a skillet until the fat runs, then raise the heat and fry until crispy. Add the onion, red bell pepper and celery, and cook until the vegetables are tender. Stir in the lemon juice, Tabasco and reserved oyster liquor, with salt and pepper to taste. Mix well. Spread the mixture over the oysters and bake for 8-10 minutes or until the oysters are just cooked and begin to curl. Serve at once.Serves 2