COMMENT:
This is an excellent example of the evolution of Cajun and Creole
cooking. The flavor of oysters and andouille, added to a classical
butter sauce and served over French pastry, brings our cuisine into
the 1990's.
INGREDIENTS:
- 2 dozen select oysters, reserve liquid
- 1/2 cup chopped green onions
- 1/4 cup diced tomatoes
- 2 sheets 8-1/2" x 13" puff pastry
- 1/4 cup diced red bell pepper
- 1 egg, beaten
- 2 ounces champagne
- 1/4 cup melted butter
- 1 cup heavy whipping cream
- 1/2 cup diced andouille sausage
- 1/4 pound chipped cold butter
- 2 tsps diced garlic
- salt and cracked black pepper to taste
- 1/2 cup sliced mushrooms
METHOD:
Preheat oven to 400 degrees F. Place two sheets of puff pastry,
one atop the other, and cut into three inch squares. Lightly butter
a large baking sheet and place squares of puff pastry evenly on
the baking pan. Brush top of pastry with beaten egg, as this will
enhance the color. Bake pastry until golden brown, approximately
ten to fifteen minutes, remove and keep warm. In a heavy bottom
sauce pan, melt butter over medium high heat. Saute andouille, garlic,
mushrooms, green onions, tomatoes and bell pepper approximately
three to five minutes, or until vegetables are wilted. Add oysters
and oyster liquid and deglaze with champagne. Saute until edges
of oysters begin to curl, about two minutes. Add heavy whipping
cream, bring to a slight boil and reduce cream to one half volume.
Once cream is thickened to sauce consistency, slowly add chipped
butter, two to three chips at a time, swirling pan constantly until
all butter is incorporated. It is important to swirl pan around
burner and not to stir with a spoon, as butter may break down if
hot spots occur. Continue until all butter has been added. Season
to taste using salt and pepper. Place pastry square in center of
six inch serving plate, remove top half of pastry and fill with
equal parts of oysters and oyster butter sauce. Top with other half
of pastry and serve. |
