Shack in Bayou
Shack in Bayou
Giclee Print

Buy at AllPosters.com

 

 

 

 

 

Apple iTunes 

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Appetizer Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

Emeril's Louisiana Oyster and Sausage Bake

 

 

  tabasco.com (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


Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search  

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast  

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!

 

 


Have a heart for
the Gulf Coast

 

 

 

 

 

 

 


Louisiana Real
and Rustic



Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

Exterior of Plantation Home, Oak Alley, New Orleans, Louisiana, USA
Exterior of Plantation Home, Oak Alley,
Vacherie, Louisiana, USA

Photographic Print

Tovy, Adina
Buy at AllPosters.com

 

 


La Belle Cuisine

 


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
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


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)
 

Index - Appetizer Recipe Archives
Do you know what it means
to miss New Orleans?

Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: November 17, 2010.