Cajun Oysters. Name: TERRI DISHMAN Base: McGUIRE AFB, NJ. Recipe: 2 cans whole oysters 1 cup shortening or cooking oil. 2 cups flour. 4 teaspoons of cracked black pepper. 2 teaspoons of seasoned salt. 1 teaspoon of garlic. 2 tablespoons of paprika. 2 teaspoons of leaf thyme. 4 teaspoons of crushed red pepper. In plastic bag, shake cajun ingredients thoroughly,add oysters to mix. Shake well until oysters are covered. Place oysters into preheated shortening (medium heat). Brown each side of the oysters, place oysters on paper towel to drain. Makes enough for 3 servings.