Baked Oysters with Andouille Cream

Here's a recipe using two of my favorite protiens, osyters and andouille.

3 ounces andouille sausage, finely diced

2 tablespoons minced shallots

1 clove garlic, minced

1 teaspoon all-purpose flour

1/2 cup half-and-half

1/4 teaspoon fresh lemon juice

1/8 teaspoon hot sauce (optional)

1/4 teaspoon ground black pepper, divided

6 tablespoons Panko breadcrumbs

1 tablespoon butter, melted

1/8 teaspoon kosher salt

12 fresh oysters on the half shell (see note below)

Lemon wedges, to serve

Garnish: shredded Parmesan cheese, chopped fresh parsley

Preheat oven to 350℉.

In a medium skillet, cook andouille over medium heat until lightly browned, about 4 minutes. Add shallots and garlic; cook for 1 minute. Add flour; cook, stirring constantly, for 1 minute. Stir in half-and-half; bring to a boil, and cook until thickened, about 1 minute. Remove from heat; stir in lemon juice, hot sauce, and 1/8 teaspoon pepper.

In a small bowl, combine bread crumbs, melted butter, salt and remaining 1/8 teaspoon pepper.

On a rimmed baking sheet, arrange oysters. Spoon andouille mixture evenly over oysters. Sprinkle bread crumb mixture evenly over andouille mixture.

Bake until golden brown and oysters are plump, 8 to 10 minutes. Serve with lemon wedges. Garnish with cheese and parsley; if desired.

Note: If you don’t have oysters in their shells, you can substitute a ramekin or stainless steel oyster shells for them.

Check Out the Top 80 Chef Blogs

Enjoy!!!

Creole & Cajun Comfort Food is now available online.

#youcanttakeneworleansoutofthecook

#creoleandcajuncomfortfood

Good Cooking, Good Eating and Good Living!!!