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Andouille Crusted Oysters With Mixed Baby Greens And Herbsaint Dressing

  • Yield: 4 servings


  • 8 ounces andouille sausage, crumbled into small pieces
  • 2 tablespoons minced shallots
  • 1 teaspoon minced garlic
  • 1 cup bread crumbs
  • 1 tablespoon Essence
  • 24 large shucked oysters
  • 1 cup flour
  • 2 eggs, slightly beaten
  • Herbsaint Dressing
  • 1 cup prepared or homemade mayonnaise
  • 1/4 cup buttermilk
  • 1/4 cup Herbsaint
  • 1 teaspoon minced garlic
  • Salt and pepper
  • 4 cups assorted baby greens (arugula, red and green oak, red and green leaf, radicchio, lola rosa)
  • 8 (12-inch) bread sticks
  • 4 ounces block of Parmigiano-Reggiano cheese
  • Black pepper


  • Preheat the fryer. For the oysters: In a saute pan, render the andouille for 1 to 2 minutes. add the shallots and garlic and continue rendering for 1 minute. Remove from the stove and cool slightly. In a food processor, add the andouille, bread crumbs, and Essence, blend until fully incorporated. Dredge each oyster in the flour. Dip the oyster into the beaten eggs, letting any excess drip off. Dredge the oysters in the andouille crust, coating each side completely. Place the oysters in the fryer and fry for 2 to 3 minutes or until golden brown and their edges start to curl. Remove from the fryer and place on a paper-lined plate. Season with Essence.
  • For the dressing: In a mixing bowl, combine all the ingredients together and mix until smooth. Season with salt and pepper. In a mixing bowl, toss the greens with the dressing. Reseason if needed. Mound the greens in the center of the plate. Dot the rim with any remaining dressing. Arrange the oysters around the greens. Garnish with the shaved Parmigiano-Reggiano, bread sticks and black pepper.