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Ingredients

• 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

Description

Andouille Crusted Oysters With Spinach Coulis

Emerils