Reviews

Add Rating & Review

Back to Emeril’s Andouille Crusted Oysters with Spinach Coulis

All Reviews for Emeril’s Andouille Crusted Oysters with Spinach Coulis

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Emeril’s Andouille Crusted Oysters with Spinach Coulis

Ingredients

Ingredient Checklist

8 ounces andouille sausage, crumbled into small pieces

2 tablespoons minced shallots

1 teaspoon minced garlic

1 cup bread crumbs

1 tablespoon Essence

24 large shucked oysters

1 cup flour

2 eggs, slightly beaten

4 cups assorted baby greens (arugula, red and green oak, red and green leaf, radicchio, lola rosa)

Emeril’s Spinach Coulis

8 (12-inch) bread sticks

4 ounces block of Parmigiano-Reggiano cheese

Black pepper

Gallery

Emeril’s Andouille Crusted Oysters with Spinach Coulis

Emeril’s Andouille Crusted Oysters with Spinach Coulis

Emeril’s Andouille Crusted Oysters with Spinach Coulis

Emeril’s Andouille Crusted Oysters with Spinach Coulis

Ingredients

Ingredients

  • 8 ounces andouille sausage, crumbled into small pieces
  • 2 tablespoons minced shallots
  • 1 teaspoon minced garlic
  • 1 cup bread crumbs
  • 1 tablespoon Essence
  • 24 large shucked oysters
  • 1 cup flour
  • 2 eggs, slightly beaten
  • 4 cups assorted baby greens (arugula, red and green oak, red and green leaf, radicchio, lola rosa)
  • Emeril’s Spinach Coulis
  • 8 (12-inch) bread sticks
  • 4 ounces block of Parmigiano-Reggiano cheese
  • Black pepper

Directions

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 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.

In a mixing bowl, toss the greens with the Spinach Coulis. Season with additional salt and pepper 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.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Emeril’s Andouille Crusted Oysters with Spinach Coulis

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Emeril’s Andouille Crusted Oysters with Spinach Coulis

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest