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Crawtator Crusted Gulf Oysters with Red Bean Gravy

Description

Recipe Courtesy of Chef Chris Lusk, Café Adelaide, New Orleans, LA

Course:
Appetizer / Entrée
Servings:
5
Level:
Intermediate
Occasion:
Year Round
  • Prep Time:
    15 mins
  • Cook Time:
    35 mins
  • Ready In:
    5 mins

Ingredients for Oysters

  • 1 bag ZAPP'S Crawtator Chips
  • 2 cups instant potato flakes
  • 1/8 cup Creole seasoning
  • 1 cup Panko bread crumbs
  • 25 Gulf oysters (shucked and picked free of shells)
  • Oil for frying salt and pepper to taste

Ingredients for Red Bean Gravy

  • 1 stick butter
  • 4 pieces sliced bacon, cut into small strips
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 stalks celery, diced
  • 1 bell pepper, diced
  • 2 cups half and half
  • 2 cups chicken stock
  • 2 cups cooked red beans
  • 1/4 tablespoon fresh thyme, chopped
  • 1/4 tablespoon fresh oregano, chopped
  • 1 tablespoon Louisiana-style hot sauce
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Creole
  • Seasoning salt and pepper to taste

Preparation Directions for Oysters

  1. Combine chips, instant potatoes, Creole seasoning, and Panko in a food processor and process to fine consistency.
  2. Heat oil in a 5 qt. Dutch oven to 350ºF. Dredge oysters in Panko mixture and deep fry until golden brown, about 1 to 1 1/2 minutes.
  3. Drain fried oysters on paper towels and season with salt and pepper.
  4. Serve with Red Bean Gravy to dip.

Preparation Directions for Red Bean Gravy

  1. Melt butter in 12" deep skillet over medium heat. Add bacon and cook until crispy.
  2. Add onion, garlic, celery, and bell pepper. Cook until onions are translucent, 8 to 10 minutes. Stir in flour.
  3. Add half-and-half and chicken stock. Bring to simmer and reduce heat to low; add red beans and cook for 20 minutes on low heat.
  4. Add thyme, oregano, hot sauce, Worcestershire sauce, and Creole seasoning. Purée ingredients in blender until smooth.
  5. Season to taste with salt and pepper.

Suggested Cookware