Everything You Need to Know About Charbroiled Oysters
Louisiana adores its oysters, prized for their tenderness and flavor. Because the state’s Gulf oysters are grown in warm water, their flavor stays constant, and the Gulf’s salinity — mild in comparison to other coasts — keeps the oysters soft. Restaurants across the state have many variations of oyster-based dishes, but one favorite preparation is charbroiled. You might be used to slurping down raw oysters, but it’s hard to resist the buttery, smokey and cheesy combination of charbroiled oysters. The half-shell treasures are topped with a sauce of butter, garlic and herbs, then dusted with Pecorino Romano cheese and cooked on a grill. The sizzling result has become a legendary staple of Louisiana cuisine.
History of Charbroiled Oysters
We have Metairie restaurant Drago’s to thank for the tasty creation that is charbroiled oysters. In 1993, Tommy Cvitanovich, the son of restaurant founders Drago and Klara Cvitanovich, decided to take the technique and ingredients used in a redfish dish and apply them to oysters. It was a hit that became the restaurant’s signature, with eateries across the state and country adding the dish to their menus — though you may also see them called chargrilled or barbecued oysters.
Charbroiled Oysters Recipe
Dig into these charbroiled Louisiana oysters! It's a simple recipe that lets this Louisiana seafood shine.
Where to try Oyster dishes in Louisiana
To try the original, head to Drago’s Seafood Restaurant in Metairie or one of its other locations in New Orleans, Baton Rouge, Lake Charles and Bossier City. You can also savor them along the Louisiana Oyster Trail in Jefferson Parish at stops like Acme Oyster House and Deanie’s Seafood. In Columbia, Fontenot’s Cajun Way often features charbroiled oysters as a special, while Don’s Seafood in Lafayette serves a version topped with bacon, jalapeños and pepper jack cheese.
Explore the gallery below to find charbroiled oysters and more Louisiana culinary delights.
