“Andouille, a smoked sausage made with coarsely-ground pork and seasoned with garlic, salt, and peppers, is traditionally used to flavor many Louisiana dishes such as gumbo, jambalaya, and red beans. However, due to its highly seasoned taste, creative cooks have come to use it in myriad preparations.” – Marcelle Bienvenu
Oyster and Andouille Spread
Author: Marcelle Bienvenu
Yields: 10 servings
Try this Oyster and Andouille Spread on crostini at your next cocktail party.
- 3 tablespoons vegetable oil, divided
- ½ pound finely chopped andouille sausage
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- 1½ cups fine bread crumbs
- 1 tablespoon minced flat-leaf parsley
- ½ cup grated Romano or Parmesan cheese
- 24 freshly shucked oysters, drained (reserve oyster liquor) and chopped
- Crostini, for serving
- Garnish: shaved Parmesan, fresh parsley
- Preheat oven to 375°.
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Add andouille and onion, and cook, stirring, until browned, about 3 minutes. Add garlic, and season with salt and cayenne. Remove from heat, and let cool to room temperature.
- In a large bowl, combine remaining 2 tablespoons oil, bread crumbs, parsley, and cheese. Add andouille mixture.
- Combine oyster liquor with enough water to equal 1¼ cups. Add oyster liquor mixture and oysters to the bread crumb mixture; stir well.
- Transfer mixture to a 9-inch square baking dish, and bake until bubbly, 20 to 25 minutes. Serve on crostini, garnished with shaved Parmesan and fresh parsley, if desired.