Chef Cindy Wolf, Charleston, Baltimore, MD.
Adapted from Chef Cindy Wolf.
Yield: 2 servings
12 oysters on the half-shell
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.