Louisiana Oyster And Sausage Bake

Name: Louisiana Oyster And Sausage Bake
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Louisiana
Ingredients: 3 tbsp olive oil; 1/2 lb finely ground spicy Italian sausage; 1/2 cup minced onions; 1 tbsp chopped garlic; 1 1/2 cup fine dried bread crumbs; 1 tbsp finely chopped parsley; 1/2 cup finely grated Parmigiano-Reggiano cheese; 12 large oysters, preferably Louisiana, shucked

Louisiana Oyster And Sausage Bake prepared as a finished dish

Cook: 25 min
Total: 25 min
Yield: 4 servings
Difficulty: Easy
Cuisine: Louisiana
Protein: Seafood

Ingredients

Servings

Original recipe

3 tbsp olive oil
1/2 lb finely ground spicy Italian sausage
1/2 cup minced onions
1 tbsp chopped garlic
1 1/2 cup fine dried bread crumbs
1 tbsp finely chopped parsley
1/2 cup finely grated Parmigiano-Reggiano cheese
12 large oysters, preferably Louisiana, shucked

Shopping list for 4

Instructions

1
Preheat oven to 375°F.
2
In a sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add sausage and cook for 4 to 6 minutes, stirring occasionally.
3
Add onions and continue to cook for 2 minutes. Add garlic and cook 1 more minute. Remove from heat.
4
In a bowl, combine the sausage mixture, bread crumbs, parsley, and Parmigiano-Reggiano. Mix well. Season with salt and pepper.
5
Place the shucked oysters on a baking sheet. Top each oyster generously with the sausage-breadcrumb mixture. Drizzle with remaining olive oil.
6
Bake for 12 to 15 minutes until the topping is golden and the oysters are just cooked. Serve immediately.

Ingredients

Servings

Original recipe

3 tbsp olive oil
1/2 lb finely ground spicy Italian sausage
1/2 cup minced onions
1 tbsp chopped garlic
1 1/2 cup fine dried bread crumbs
1 tbsp finely chopped parsley
1/2 cup finely grated Parmigiano-Reggiano cheese
12 large oysters, preferably Louisiana, shucked

Shopping list for 4

Instructions

1
Preheat oven to 375°F.
2
In a sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add sausage and cook for 4 to 6 minutes, stirring occasionally.
3
Add onions and continue to cook for 2 minutes. Add garlic and cook 1 more minute. Remove from heat.
4
In a bowl, combine the sausage mixture, bread crumbs, parsley, and Parmigiano-Reggiano. Mix well. Season with salt and pepper.
5
Place the shucked oysters on a baking sheet. Top each oyster generously with the sausage-breadcrumb mixture. Drizzle with remaining olive oil.
6
Bake for 12 to 15 minutes until the topping is golden and the oysters are just cooked. Serve immediately.

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