Mississippi Gulf Oyster and Andouille Pie
spring, fall, winter
- 16 oz Mississippi Gulf oysters, 1 cup liquid reserved
- 8 oz andouille or other smoked sausage, casing removed
- 1 Tbsp vegetable oil
- 2 stalk celery, finely chopped
- 1 each medium onion, finely chopped
- 1 each bell pepper, finely chopped
- 3 each bay leaves
- 3 each cloves garlic, chopped
- 1/4 bunch parsley, chopped
- 1/4 cup oil
- 3 Tbsp flour
- 1 cup chicken broth
- 1/4 cup Italian bread crumbs
- 1 each 9-inch pie shell
- Preheat oven to 350 degrees.
- In a skillet, add oil and sauté sausage, breaking it up as it cooks, until starting to brown.
- Add celery, onion, bell pepper, bay leaves, garlic and parsley, and sauté until vegetables are softened.
- Add oyster liquid and let simmer 10 minutes.
- In a small bowl mix oil and flour into a paste to make a roux.
- In a small skillet, heat the roux, cooking to a deep golden brown.
- Add roux to vegetable and sausage mixture and stir in chicken broth. Let simmer 5 minutes.
- Reduce heat, add the oysters, and let cook 2-3 minutes.
- Remove from heat and fold in bread crumbs.
- Pour into pie shell and bake 30 minutes, or until the top is golden brown.
- Remove form oven and let stand 10 minutes before serving.
Serving Suggestion: Serve with grilled vegetables or a nice salad.