Frog Hollow Andouille and Cornbread Stuffed Oysters

Photos by Erik Meadows

Makes 3 to 4 dozen oysters

  • 2 pounds unsalted butter, at room temperature
  • 2 cups diced Vidalia onions
  • 2 cups diced andouille sausage
  • 3 cups crumbled cornbread
  • 2 cups shredded Asiago cheese
  • ¼ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • 2 cups roasted and diced red bell peppers (drain well if using canned)
  • ½ cup chopped parsley
  • 2 teaspoons hot sauce (optional)
  • 3-4 dozen oysters
  1. In a sauté pan over medium-high heat, cook onions in 2 tablespoons butter for a few minutes until translucent. Add sausage to the onions and cook until sausage renders most of its fat. Remove from heat and cool. When cool, pulse in a food processor until coarse. Then, add remaining butter, cornbread, cheese, salt, black pepper, and red pepper to the sausage mixture and incorporate thoroughly. Gently fold in roasted bell peppers and parsley. If desired, add hot sauce. Place mixture on wax paper and roll into 2-inch round logs. Refrigerate. Will keep up to 2 weeks in refrigerator.
  2. To assemble: Shuck fresh oysters and lay in the shell on a sheet pan with a layer of rock salt under-neath. (This helps oysters stay level and not slide around during cooking). Remove butter logs from refrigerator and slice ½-inch thick rounds to place on cleanly shucked oysters.
  3. Set oven to broil. Place oysters on the second-high-est rack in oven. Watch the first batch because ovens vary, but it should only take 2 to 3 minutes for them to reach bubbly perfection. The butter will melt and baste the oysters, and the cheese and cornbread will brown slightly. Serve hot
  • Recipe by Chef Sean Wight, owner of Frog Hollow Hospitality Group, Augusta, Georgia

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