• Tommy Centola

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!!!

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