Whoo Dat‘s Jacked-Up Oysters Recipe

This original take on baked oysters is a winner
A plate of oysters over ice.
Jacked-Up oysters are a true flavor sensation. Jon Whittle / Marlin

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If you follow the team fishing on the 58-foot Jarrett Bay Whoo Dat on social media, you know that these guys are all about the outdoors. Whether they’re fishing in the Gulf of Mexico out of Grand Isle, Louisiana, or hunting birds and cooking up a storm, these guys know how to get it done—both fin and field. Pair these twisted oysters with a smoky artisanal mezcal for a departure from the usual. Check out more great recipes like this one in The Catch.

Ingredients | Serves 4

  • 2 doz. Gulf oysters, shucked and returned to the cup side of the shell
  • 8 bacon slices, diced, fat rendered
  • 2 bell peppers, seeded and finely chopped
  • 4 jalapeños, finely chopped
  • 8 Tbsp. cream cheese
  • 1 stick of butter
  • 2 garlic cloves, finely chopped
  • 2 tsp. Slap Ya Mama Cajun Seasoning
  • Salt and pepper
A bottle of Xicaru Silver Mezcal next to two shot glasses and lime wedges.
Xicaru silver mezcal plays nicely with the spices of the oysters. Jon Whittle / Marlin


Sauté peppers in butter, salt and ­pepper until translucent, then add ­garlic and Cajun seasoning, and cook for 2 minutes, or until the garlic is fragrant. Set aside to cool.

Arrange oysters shell-side down in a preheated cast-iron skillet, and top each of the oysters with the butter, cooked peppers and garlic mixture, and bacon. Then top with a dollop of cream cheese.

Roast in a 400-degree oven for approximately 15 minutes. Remove from the oven, and pat down cream cheese with the back of a spoon. Spoon some of the cooking liquid over each oyster, and continue cooking for another 5 minutes, or until the oysters are cooked through.

Serve immediately with shots of ice-cold Xicaru Silver Mezcal, salt, and lime wedges.

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