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Andouille Crusted Oysters With Spinach Coulis

Andouille Crusted Oysters With Spinach Coulis

  • Yield: 8 servings


  • 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.