Broiled Oysters with Spinach and Andouille

Broiled Oysters with Spinach and Andouille
Broiled Oysters with Spinach and Andouille
Broiled Oysters with Spinach and Andouille
Serves 8
Classic Louisiana flavors come together in this delicious appetizer.
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  1. 1 (9-ounce) bag fresh spinach
  2. 3 tablespoons butter, divided
  3. 1 cup finely chopped onion
  4. ¼ cup finely chopped celery
  5. ¼ pound fresh andouille sausage
  6. 3 cloves garlic, minced
  7. 2 tablespoons white wine
  8. ½ cup clam juice
  9. ½ teaspoon salt
  10. ½ cup Japanese bread crumbs (panko)
  11. 2 dozen gulf oysters, shucked
  1. Preheat oven to broil. Position oven rack 6 inches from broiler. Line a large rimmed baking sheet with aluminum foil.
  2. Bring a large Dutch oven of salted water to a boil. Add spinach and stir just until wilted, about 1 minute. Drain, reserving ½ cup cooking liquid, and press to remove moisture. Chop and set aside.
  3. In a medium skillet, melt 1 tablespoon butter over medium heat. Add onion and celery, cook until browned, about 3 minutes. Add sausage and cook until browned, about 15 minutes, stirring to crumble.
  4. Add garlic; cook 2 minutes. Add white wine and scrape any browned bits from bottom of pan. Continue cooking until wine evaporates, about 30 seconds. Add spinach, ½ cup reserved cooking liquid, clam juice, and salt; simmer until liquid is almost evaporated, about 15 minutes.
  5. Remove from heat; stir in remaining 2 tablespoons butter and bread crumbs.
  6. Place oysters on prepared baking sheet. Top each oyster with about 1 tablespoon sausage mixture. Broil until lightly browned, about 5 minutes.
Louisiana Cookin


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