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Recipe Name: Andouille Crusted Oysters With Mixed Baby Greens Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

8 Ounce(s) Andouille sausage, crumbled
2 Tablespoon(s) Minced shallots
1 Teaspoon(s) Minced garlic
1 Cup(s) Bread crumbs
1 Tablespoon(s) Emerils Essence, see * Note
24 Shucked oysters
1 Cup(s) Flour
2 Eggs, slightly beaten
1 Cup(s) Prepared or homemade
1/4 Cup(s) Buttermilk
1/4 Cup(s) Herbsaint
Salt, to taste
Freshly-ground black pepper
to taste
4 Cup(s) Assorted baby greens
arugula red and green oak
red and
Green leaf, radicchio lola
8 Bread sticks -, 12 long
4 Ounce(s) Parmigiano-Reggiano Cheese
block shaved
Note: See the Emerils Essence Information recipe which is included in
this collection. Preheat the fryer. For the oysters: In a saute pan,
render the andouille for 1 to 2 minutes. Add the shallots and garlic
and continue rendering for 1 minute. Remove from the stove and cool
slightly. In a food processor, add the andouille, bread crumbs, and
Emerils Essence, blend until fully incorporated. Dredge each oyster in
the flour. Dip the oyster into the beaten eggs, letting any excess
drip off. Dredge the oysters in the andouille crust, coating each side
completely. Place the oysters in the fryer and fry for 2 to 3 minutes
or until golden-brown and their edges start to curl. Remove from the
fryer and place on a paper-lined plate. Season with Essence. For the
dressing: In a mixing bowl, combine all the ingredients together and
mix until smooth. Season with salt and pepper. In a mixing bowl, toss
the greens with the dressing. Reseason if needed. Mound the greens in
the center of the plate. Dot the rim with any remaining dressing.
Arrange the oysters around the greens. Garnish with the shaved
Parmigiano-Reggiano, bread sticks and black pepper. This recipe yields
4 servings. Comments: The original recipe title as listed is Andouille
Crusted Oysters With Mixed Baby Greens And Herbsaint Dressing. Recipe
Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK
- (Show # EE-2312 broadcast 02-14-1997) Downloaded from their Web-Site
- Formatted for MasterCook by MR MAD, aka Joe
Comiskey - 03-08-1997 Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 437
Calories From Fat: 105
Total Fat: 11.8g
Cholesterol: 93.6mg
Sodium: 493.2mg
Potassium: 546.9mg
Carbohydrates: 66.4g
Fiber: 6.2g
Sugar: 11.8g
Protein: 16.1g

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