Baked Oysters with Andouille Cream

Baked Oysters with Andouille Cream

An andouille cream sauce adds richness and smokiness to these oysters.

Baked Oysters with Andouille Cream
Makes 12
  • 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
  1. Preheat oven to 350°.
  2. 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.
  3. In a small bowl, combine bread crumbs, melted butter, salt, and remaining ⅛ teaspoon pepper.
  4. On a rimmed baking sheet, arrange oysters. Spoon andouille mixture evenly over oysters. Sprinkle bread crumb mixture evenly over andouille mixture.
  5. Bake until golden brown and oysters are plump, 8 to 10 minutes. Serve with lemon wedges. Garnish with cheese and parsley, if desired.



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