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"To
cook is to create. And to create well...
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Emeril's Louisiana
Oyster and Sausage Bake
 
"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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Marsh canal in Oyster Bayou
Blair, James P.
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Louisiana
Oyster and Sausage Bake
 
Every Day's a Party
by Emeril Lagasse with Marcelle Bienvenu and Felicia
Willett,
1999, William Morrow and Co.
“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
SeaBear.com - 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
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