Bryan's Stuff

   
Seafood Recipes

     Andouille Crusted Oysters

1 tablespoon olive oil
¼ pound andouille or kielbasa sausage, finely chopped (about ¾ a cup)
2 teaspoons chopped garlic
1 tablespoons chopped shallots
1 ¼ 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

1 recipe Spinach Coulis Heat the olive oil in a 10-inch sauté 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 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, then turn them over and fry another 2 minutes. Drain on paper towels. Repeat the frying process with the remaining oysters. To serve, spread ¼ cup of the spinach coulis in the center of each of eight dinner plates and place four oysters in top of the coulis. Serve immediately. Creole Seasoning: 2 ½ tablespoons sweet paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon freshly ground black pepper 1 tablespoon onion powder 1 tablespoon cayenne 1 tablespoon dried oregano 1 tablespoon dried thyme Mix all ingredients and store in an airtight container. Can be stored for up to 3 months. Spinach Coulis 1 tablespoon unsalted butter ¼ cup chopped shallots ¼ cup Herbsaint or other anise-flavored liqueur ¼ cup chopped green onions (scallions) green parts only 1 tablespoon chopped fresh parsley leaves One 10-ounce bag fresh spinach, thoroughly washed and trimmed of tough stems ¾ cup heavy cream ½ teaspoon salt 1/8 teaspoon freshly ground pepper Heat the butter in a 10-inch sauté pan over medium heat. Add the shallots and cook, stirring, until soft and lightly golden, about 2 minutes. Carefully add the Herbsaint so that it does not flame. Add the green onions, parsley, and spinach and cook until the spinach is slightly wilted, about 1 minute. Add the cream and simmer for 2 minutes, stirring occasionally. Pour the mixture into a food processor or blender and process until the mixture is smooth, about 1 minute. Add the salt and pepper and pulse 2 or 3 times to blend, and serve immediately.