- 1 tablespoon olive oil
- 1/4 pound andouille or kielbasa sausage, finely chopped (about 3/4 cup)
- 2 teaspoons chopped garlic
- 1 tablespoon chopped shallots
- 1 1/4 cups dried fine white bread crumbs
- 5 teaspoons Creole Seasoning
- 1 cup bleached all-purpose flour
- 1 large egg, beaten
- 1/3 cup half-and-half
- 32 shucked oysters, drained well
- 1 cup vegetable oil
- Spinach Coulis
Heat the olive oil in 10-inch sautÈ pan over high heat. Add the sausage and brown it, cooking 2 to 3 minutes. Add the garlic and shallots and cook, stirring, until slightly soft, about 1 minute.
Remove from the heat and let cool for about 5 minutes.
In a small bowl, combine the sausage with the bread crumbs and 2 teaspoons of the Creole seasoning. Mix well.
In a shallow bowl, combine the flour and 2 teaspoons of the Creole seasoning. Mix well.
In another small bowl, blend the egg, half-and-half, and the remaining teaspoon Creole seasoning.
Dredge the oysters in the flour, coating evenly and tapping off any excess. Dip the oysters in the egg mixture, then dredge them in the bread crumb-and-sausage mixture, coating evenly. Heat the oil in a large skillet over medium-high heat.
When the oil is hot but not smoking, lay about half of the oysters in the skillet. Panfry until browned, about 2 minutes. Drain on paper towels. Repeat the frying process with the remaining oysters.
To serve, spread 1/4 cup of the spinach coulis in the center of each of eight dinner plates and place four oysters on top of the coulis. Serve immediately.
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