Emeril's New Orleans-Style Welsh Rabbit

Ingredients

• 3 tablespoons butter
• 3 tablespoons flour
• 2/3 cup dark beer, such as Abita Turbodog
• 4 ounces sharp English cheddar cheese, grated
• 4 ounces Caerphilly cheese*, grated
• 1 1/2 teaspoons Essence, recipe follows
• 1 1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon dry English mustard
• 1 pint raw oysters
• 12 (1/2-inch thick) slices French bread, toasted
• 6 slices crispy-cooked bacon, crumbled
• *Note: If you cannot find Caerphilly cheese, substitute cheddar.

Directions

In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly. Slowly whisk in the beer. When the bubbles have begun to subside, add the cheeses, 1 handful at a time, stirring constantly and in 1 direction only, until smooth and creamy. Add 1 teaspoon of the Essence, the Worcestershire sauce, and the dry mustard and stir to combine. Keep warm while you prepare the oysters.

In a small skillet or saucepan, melt the remaining tablespoon of butter over medium-low heat and add the oysters. Cook for 1 1/2 to 2 minutes, or until the oysters are just cooked and have begun to curl around the edges, stirring occasionally. Season with the remaining 1/2 teaspoon of Essence.

To serve, divide the French bread toast between 6 plates, and divide the cooked oysters among the toasts. Top with the cheese mixture, and garnish with the crispy bacon.

Essence (Emeril's Creole Seasoning):

• 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 leaf oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.