Andouille Crusted Oysters with Spinach Coulis

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 Favicon Emerils
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