Oyster and Andouille Spread
Author: 
Yields: 10 servings
 
Try this Oyster and Andouille Spread on crostini at your next cocktail party.
Ingredients
  • 3 tablespoons vegetable oil, divided
  • ½ pound finely chopped andouille sausage
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1½ cups fine bread crumbs
  • 1 tablespoon minced flat-leaf parsley
  • ½ cup grated Romano or Parmesan cheese
  • 24 freshly shucked oysters, drained (reserve oyster liquor) and chopped
  • Crostini, for serving
  • Garnish: shaved Parmesan, fresh parsley
Instructions
  1. Preheat oven to 375°.
  2. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add andouille and onion, and cook, stirring, until browned, about 3 minutes. Add garlic, and season with salt and cayenne. Remove from heat, and 
let cool to room temperature.
  3. In a large bowl, combine remaining 2 tablespoons oil, bread crumbs, parsley, and cheese. Add andouille mixture.
  4. Combine oyster liquor with enough water to equal 1¼ cups. Add oyster liquor mixture and oysters to the bread crumb mixture; stir well.
  5. Transfer mixture to a 9-inch square baking dish, and bake until bubbly, 20 to 25 minutes. Serve on crostini, garnished with shaved Parmesan 
and fresh parsley, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/oyster-andouille-spread/