Oyster and Andouille Spread from Marcelle Bienvenu
As the calendar has turned to November, the countdown to the holiday season has started. This week, I want to share with you two appetizer recipes from one of the premier South Louisiana food writers, Marcelle Bienvenu. Both of these recipes argreat for holiday gatherings.
3 tablespoons vegetable oil, divided
1/2 pound finely chopped andouille sausage
1 cup chopped onion
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 1/2 ups bread crumbs
1 tablespoon minced flat-leaf parsley
1/2 cup grated Parmesan or Romano cheese
24 freshly shucked oysters, drained (reserving oyster liquor) and chopped
Crostini, for serving
preheat oven to 375℉.
In a large skillet, heat 1 tablespoon vegetable il over medium-high heat. Add andouille and onion, and cook, stirring, until browned, about 3 minutes. Add garlic, and season with salt and cayenne. Remove from heat, and let cool to room temperature.
In a large bowl, combine remaining 2 tablespoons of oil, bread crumbs, parsley and cheese. Add andouille mixture.
Combine oyster liquor with enough water to equal 1 1/4 cups. Add oyster liquor mixture and oysters to the breadcrumb mixture; stir well.
Transfer mixture to a 9-inch square baking dish, and bake until bubbly, 20 to 25 minutes. Serve on crostini.
Good Cooking, Good Eating and Good Living!!!