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Goin' Coastal: Andouille Sausage Stuffed Oysters with Choron Sauce

Andouille Sausage Stuffing Ingredients
(Note - This recipe yields about 6 cups, so reduce quantities based on your needs.)

1 Vidalia onion, diced
1 red bell pepper, diced
3 celery stalks, diced
1 tablespoon Creole seasoning
1 tablespoon Old Bay seasoning
1 teaspoon salt
1.5 pounds andouille sausage
3 cups bread crumbs
1 lemon, zested
12 oysters per person

Andouille Sausage Stuffing Procedure
In a pan sweat the onion, red bell pepper, celery, and all the seasonings.
In a food processor, pulse the sausage until it’s ground.
Add the onion and pepper mixture, bread crumbs, and lemon zest to the food processor, and mix well.

Choron Sauce Ingredients
3 egg yolks
3 tablespoons tomato paste
1 tablespoon paprika
1 teaspoon cayenne pepper
3 tablespoons lemon juice
1 teaspoon salt
2 pounds butter
1 cup hot water

Choron Sauce Procedure
Heat butter to 115-145 degrees.
In a food processor, combine the egg yolks, tomato paste, paprika, cayenne pepper, and lemon juice.
Slowly add the hot butter into egg yolk mixture, making sure not to go too fast. (If the butter is too cold, it won’t cook the eggs. If it is too hot, it will break.)
Add lemon juice, and adjust viscosity with hot water.

Oysters Procedure
Shuck the oysters.
Top each oyster with about a tablespoon of stuffing.
Bake for about 4-5 minutes at 400 degrees.
After removing from the oven, top the oysters with the desired amount Choron sauce.
Garnish with chives or green onions (optional).