OYSTER ANDOUILLE DRESSING

Courtesy of Executive Chef Doug Fulton, McCormick & Schmick's Seafood Restaurant

• ½c unsalted butter
• 2 c finely chopped andouille sausage
• 2 c finely chopped onions
• 1 c finely chopped celery
• 1 Tbs parsley, finely chopped
• ½ c finely chopped bell pepper
• 1 heaping tsp finely chopped garlic
• ¼ c thinly sliced green onion tops
• 6 dozen chopped oysters, plus liquor
• 2 tsp dried basil
• 1 tsp coarse ground black pepper
• Pinch thyme
• 1 egg, lightly beaten
• 1 ½ tsp sea salt*
• 3 to 4 c broken stale French bread

Panko bread crumbs

1) In a large black iron Dutch oven, melt the butter over medium heat and sauté the sausage, onions, celery, parsley, bell pepper, and green onion tops until all are wilted and tender. Keep the butter hot but do not let it burn. Stir continuously to cook uniformly.

2) Gradually stir in the chopped oysters. Stirring them in too quickly will lower the heat and cause the oysters to release excess water. Then you’d have to add too much bread to the finished dish.

3) Cook the oysters gently for about 4 minutes, stirring continuously. When ingredients are well-mixed, stir in basil, pepper, thyme, and salt*.

4) Cover pot, lower heat, and simmer for about 5 minutes.

5) Remove pot from fire and begin stirring bread in gradually. Add more or less, depending on how juicy your oysters are.

6) When your dressing moist to your liking, rapidly stir in the egg. Cover and let stand for a few minutes to allow proper texture to form and flavors to blend. You can make adjustments at this point by moistening dressing with oyster liquor.

7) Lightly sprinkle the tops with a handful of buttered Panko bread crumbs, top with butter, and bake uncovered for about 20 minutes in a 350-degree oven.

*See if your oysters are naturally salty before adding this amount. You can taste your concoction during Step 3 to make necessary adjustments.