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Emeril's Louisiana Oyster and Sausage Bake (McIlhenny Company)

"What a flavor oysters have--mellow, coppery, with almost a creaminess
when you chew and analyze. I drank some good beer with them and
floated on a gastronomically sensual cloud."

~ James Beard

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Louisiana Oyster and Sausage Bake

Every Day's a Party:
Louisiana Recipes for Celebrating
with Family and Friends

by Emeril Lagasse with Marcelle Bienvenu & Felicia Willett
1999, Williams Morrow and Company, Inc.

“As I’ve said before, you’ll find oysters prepared in any number of ways
around here, and this is one of my favorites. Oyster bakes usually com-
bine the mollusks with lots of garlic, sometimes ham or bacon, and bread
crumbs. Since I’m such a sausage fan, I’ve added it to this recipe. It’s a
dish that goes well with an ice cold beer. Bring on the music!”

 1/4 cup olive oil
1/2 pound finely ground andouille or
fresh pork sausage removed from
the casing and crumbled
1 cup chopped yellow onions
1 tablespoon chopped garlic
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 1/2 cups fine dried bread crumbs
1 tablespoon finely chopped
fresh parsley leaves
1/2 cup freshly grated Parmigiano-
Reggiano cheese
1 tablespoon Creole Seasoning 
2 dozen freshly shucked large
(or 4 dozen medium-size)
oysters, drained well; reserve
the oyster liquor - Fresh Pacific Oysters
Up to 3/4 cup water

Preheat the oven to 400 degrees F.
In a large skillet over medium-high heat, heat 1 tablespoon of the olive
oil. Add the sausage and cook, stirring, until the meat is browned and all
the pink has disappeared, about 4 minutes. Add the onions and cook,
stirring, for 2 minutes. Stir in the garlic, salt, and black pepper. Remove
from the heat and pour into a medium-size mixing bowl. Let cool to
room temperature.
In another medium-size mixing bowl, combine 2 tablespoons of the olive
oil, the bread crumbs, parsley, cheese, and Creole seasoning. Mix well.
Add the sausage mixture and mix well. Combine the oyster liquor and
enough water to make a total of 1 1/4 cups of liquid. Add this to the
bread crumb-and-sausage mixture and mix well.
Grease the bottom of a 10-inch pie pan with the remaining 1 tablespoon
olive oil. Arrange the oysters in one layer in the bottom of the pan. Cover
the oysters evenly with the sausage mixture , packing it firmly down onto them.
Bake on the center rack of the oven until the top is golden brown, 18 to
20 minutes. Remove from the oven and serve hot.
Makes 8 appetizer servings

Featured Archive Recipes:
Baked Oysters Italian Style (Susan Spicer)
Baked Stuffed Oysters
Emeril's Crawfish Boil
Emeril's Eggplant and Seafood au Gratin
Emeril's Famous Barbecued Shrimp
Oyster-Sausage Bundles (Elizabeth on 37th)

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