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Louisiana Oyster And Sausage Bake
3
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1
Tablespoon Olive oil
/2 Pound Finely−ground spicy Italian sausage
/2 Cup Minced onions
Tablespoon Chopped garlic
−1/2 Cup Fine dried bread crumbs
Tablespoon Finely−chopped parsley
/2 Cup Finely−grated Parmigiano−Reggiano cheese
Dozen Large oysters; preferably Louisiana
Salt; to taste
Freshly−ground black pepper; to taste
2
Fat; 0 Other Carbohydrates
Preheat oven to 375 degrees. In a large saute pan heat 1 tablespoon of the
oil. When the oil is hot, add the sausage and cook, stirring occasionally
for about 4 to 6 minutes. Add the onions and continue to cook for two
minutes. Add the garlic, and continue to cook for 1 minute. Remove from heat
and transfer to a mixing bowl and let cool. Stir in the remaining olive oil,
bread crumbs, parsley and cheese and mix well. Season the oysters with salt
and pepper. Grease a 9−inch gratin dish or pie pan. Line the bottom with the
oysters. Cover the oysters with the sausage mixture, packing it down onto
the oysters. Place in the oven and bake for 8 minutes or until the top is
golden brown. Remove from oven and serve warm. This recipe yields 4
servings.
Louisiana Oyster And Sausage Bake
382
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