Louisiana oyster & sausage bake
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3.00 | tablespoon | olive oil |
| ½ | pounds | finely-ground spicy italian sausage |
| ½ | cup | minced onions |
| 1.00 | tablespoon | chopped garlic |
| 1½ | cup | fine dried bread crumbs |
| 1.00 | tablespoon | finely-chopped parsley |
| ½ | cup | finely-grated parmigiano-reggiano c; hees |
| 1.00 | dozen large oysters; preferably louisiana | |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
Directions
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.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B39 broadcast 04-24-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
04-26-1998
Recipe by: Emeril Lagasse
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