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. 
	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
	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. 

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