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Fried Oyster Poor Boys With Homemade Bbq Sauce And A Crunchy Blue Cheese Slaw

  • Yield: 8 servings


  • 3/4 cup vegetable oil
  • 1/4 cup sherry vinegar
  • 2 tablespoons chopped shallots
  • 1 teaspoon chopped garlic
  • Salt
  • Freshly ground black pepper
  • 3/4 cup blue cheese
  • 2 cups shredded white cabbage
  • 2 cups shredded red cabbage
  • 1/2 cup thinly sliced red onion
  • 1 tablespoon finely chopped parsley leaves
  • 1 cup all-purpose flour
  • 1 cup masa flour
  • 32 each large Louisiana oysters
  • 8 individual French bread rolls or pistolletts
  • 5 large tomatoes (about 3 pounds)
  • 2 medium-size yellow onions (about 1 pound) quartered
  • 5 large red bell peppers (about 1 1/2 pounds)
  • 3 poblano peppers (about 1/2 pound)
  • 8 garlic cloves, peeled
  • 2 tablespoons olive oil
  • 4 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup distilled white vinegar
  • 1/4 cup cider vinegar
  • Dash hot pepper sauce
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons molasses
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme


  • In a small mixing bowl, whisk the oil and vinegar together. Add the shallots and garlic. Season with salt and pepper. Whisk well. Fold in the blue cheese and continue to whisk until well blended. In a medium mixing bowl, combine the cabbages and onion. Add the dressing and mix well. Season with salt and pepper. Add the parsley and mix well. Cover with plastic wrap and refrigerate until ready to use. In a shallow bowl, combine the flours. Season with Creole seasoning. Season the oysters with Creole seasoning. Dredge the oysters in the seasoned flour, coating completely. Fry in batches until golden brown, about 2 to 3 minutes. Remove and drain on paper towels. Season with Creole seasoning.
  • To assemble, spread the BBQ sauce over both sides of the rolls. Place 3 or 4 of the oysters on the bottom of each roll. Spoon some of the slaw over the oysters. Place the top of each roll over the slaw and serve.
  • EMERIL’S HOMEMADE BBQ SAUCE: Preheat the oven to 400ºF.
  • In a large mixing bowl, toss the tomatoes, onions, peppers, and garlic with the olive oil. Season with 1 teaspoon of the salt and pepper. Spread the mixture on a baking sheet and roast until very soft, about 1 hour. Remove from the oven and place back into the mixing bowl. Cover with plastic wrap and let cool for 45 minutes. Drain and reserve the liquid.
  • Peel off the skin of all the peppers, cut open, and remove the seeds. Process the vegetables together in a food processor until smooth. Add the remaining ingredients plus 1/2 cup reserved liquid and process until blended. Set aside. Store in a sterilized airtight container for up to 2 weeks.
  • Yield: 1 quart
  • EMERIL’S CREOLE SEASONING: Combine all ingredients thoroughly.
  • Yield: 2/3 cup

Recipe Details