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, diced1 red bell pepper, diced3 celery stalks, diced1 tablespoon Creole seasoning1 tablespoon Old Bay seasoning1 teaspoon salt1.5 pounds andouille sausage3 cups bread crumbs1 lemon, zested12 oysters per personAndouille Sausage Stuffing ProcedureIn a pan sweat the onion, red bell pepper, celery, and all the seasonings. In a food processor, pulse the sausage until its ground. Add the onion and pepper mixture, bread crumbs, and lemon zest to the food processor, and mix well. Choron Sauce Ingredients3 egg yolks3 tablespoons tomato paste1 tablespoon paprika1 teaspoon cayenne pepper3 tablespoons lemon juice1 teaspoon salt2 pounds butter 1 cup hot waterChoron Sauce ProcedureHeat 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 wont cook the eggs. If it is too hot, it will break.) Add lemon juice, and adjust viscosity with hot water.Oysters ProcedureShuck 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).
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