Ingredients

　　1/4 cup butter

　　1 quart shucked fresh oysters in their juice

　　2 slices bacon, crisp cooked and crumbled

　　2 cloves garlic, crushed

　　1 tablespoon Lea & Perrins or other Worcestershire sauce

　　1 teaspoon Tabasco or other hot sauce

　　1/2 teaspoon celery salt

　　1/2 teaspoon Tony Cachere’s Creole Seasoning

　　Combine the butter, oysters, bacon, and garlic in a large skillet over medium heat. Add the Worcestershire sauce, hot sauce, celery salt, and Creole seasoning and simmer until almost all the liquid has been absorbed, 3 to 4 minutes.

　　Cooks' Note

　　Serve in a heated chafing dish with toothpicks.

　　Sugar Busters! Quick & Easy Cookbook