An andouille cream sauce adds richness and smokiness to these oysters.
Baked Oysters with Andouille Cream
- 3 ounces andouille sausage, finely diced
- 2 tablespoons minced shallot
- 1 clove garlic, minced
- 1 teaspoon all-purpose flour
- ½ cup half-and-half
- ¼ teaspoon fresh lemon juice
- ⅛ teaspoon hot sauce
- ¼ teaspoon ground black pepper, divided
- 6 tablespoons panko (Japanese bread crumbs)
- 1 tablespoon unsalted butter, melted
- ⅛ teaspoon kosher salt
- 12 fresh oysters on half shell
- Lemon wedges, to serve
- Garnish: shredded Parmesan cheese, chopped fresh parsley
- Preheat oven to 350°.
- In a medium skillet, cook andouille over medium heat until lightly browned, about 4 minutes. Add shallot and garlic; cook for 1 minute. Add flour; cook, stirring constantly, for 1 minute. Stir in half-and-half; bring to a boil, and cook until thickened, about 1 minute. Remove from heat; stir in lemon juice, hot sauce, and ¼ teaspoon pepper.
- In a small bowl, combine bread crumbs, melted butter, salt, and remaining ⅛ teaspoon pepper.
- On a rimmed baking sheet, arrange oysters. Spoon andouille mixture evenly over oysters. Sprinkle bread crumb mixture evenly over andouille mixture.
- Bake until golden brown and oysters are plump, 8 to 10 minutes. Serve with lemon wedges. Garnish with cheese and parsley, if desired.