Chef Cindy Wolf, Charleston, Baltimore, MD.
Charleston Oysters

Adapted from Chef Cindy Wolf.

Yield: 2 servings

12 oysters on the half-shell

The Topping:
4 Tablespoons Andouille Sausage, very small dice
1 Tablespoon shallot, minced
1 Tablespoon butter
1 Tablespoon celery, very small dice
Juice of 1/2 lemon
1 Tablespoon fresh chives, finely chopped

Sauté the first 4 topping ingredients until celery is just soft. Remove from heat. Add the lemon juice and chives, mixing well. Divide topping mixture evenly among the oysters. Broil until hot.