Oysters And Sausage In Pastry Shells Recipes

OYSTERS WITH SAUSAGE

Steps:

• Cook the sausage in a skillet until nicely browned on both sides. Arrange in the center of a platter with the oysters around it. Serve with lemon wedges.

SAUSAGE AND CHICKEN PUFF PASTRY SHELLS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Melt butter in a pan over medium heat. Cook and stir mushrooms until browned, 5 to 10 minutes. Set aside.
• Arrange thawed puffed pastry shells on the prepared baking sheet. Bake in the preheated oven for 18 to 20 minutes. Cool on a wire rack for 5 minutes. Use a knife to remove the tops; reserve.
• Meanwhile, heat 2 tablespoons oil in a large pot over medium-low heat. Add carrots, celery, and onion. Cover and cook, stirring frequently, until vegetables are soft, 15 to 20 minutes. Remove from heat and mix in mushrooms.
• Add sausage to a large skillet over medium heat. Cook and stir with a spatula, breaking apart the sausage until cooked, about 8 minutes. Drain and set aside.
• Heat remaining oil in a pot over medium-low heat. Add flour and cook, stirring constantly with a wire whisk, until browned, 2 to 30 minutes. Slowly pour in milk and stir constantly until blended. Add garlic salt, onion powder, garlic powder, black pepper, and poultry seasoning. Whisk until well blended. Cook and stir gravy until boiling, 3 to 5 minutes. Reduce heat to a simmer.
• Stir the vegetable mixture, sausage, and chicken into the gravy. Taste and add more garlic salt if needed.
• Spoon a generous serving of the sausage-chicken mixture into the puff pastry shells. Cover with the tops.

OYSTER AND SAUSAGE JAMBALAYA

Steps:

• Make seasoning mix: Grind bay leaves and mix with remaining spices and herbs.
• In a heavy 7- to 8-quart pot or kettle melt butter over low heat. Add onions, green pepper, celery, garlic, parsley, Tasso and pork and brown over low heat, stirring constantly, 15 minutes. Add sausage and seasoning mix, mix thoroughly and continue cooking, stirring frequently, for 20 minutes. Add rice, raise heat to medium and cook 5 minutes, or until rice is lightly browned, stirring and scraping sides and bottom of pot. Add tomatoes, stock and oysters and mix gently. Raise heat to high, bring to a boil and cook, uncovered, 5 minutes. Cover pot, reduce heat to low and cook 40 minutes, stirring gently every 5 to 10 minutes. If too dry, add 1/4 to 1/2 cup water after about 30 minutes. Uncover pot, raise heat to medium and allow rice to dry out, about 10 minutes without stirring. Stir very gently, so as not to break up oysters and serve immediately.

SAUSAGE AND OYSTER STUFFING

Steps:

• Place sausage in a large, deep skillet. Cook and crumble over medium high heat until evenly brown.
• In a large bowl combine the dry bread stuffing with the sausage and pan juices. Stir in the oyster pieces and liquid, chopped celery, chopped onion, and butter.
• Add the broth/liquid a little at a time until the dressing is moist but not soggy. Season to taste with salt, pepper and Creole seasoning. Refrigerate until cold and stuff in turducken.

OYSTER SAUSAGE STUFFING

Steps:

• Preheat oven to 375°. Place soup mix in a bowl; add boiling water and let stand for 5 minutes. In a Dutch oven, melt butter. Stir in bread cubes and onion soup mixture. Cover and cook over low heat for 5 minutes, stirring occasionally. Gently stir in the oysters, sausage, parsley and poultry seasoning. , Transfer to a large greased cast-iron skillet or 2-1/2-qt. baking dish. Cover and bake until heated through, 40-50 minutes.

OYSTERS AND SAUSAGE IN PASTRY SHELLS

Steps:

• Bake pastry shells
• Cut sausage into ¼ in thick disks
• chop oysters
• heat butter in sauce pan and sauté mushrooms and onions in butter
• add flour
• add stock and oyster liquid slowly
• stir in sherry and continue to stir to thicken
• stir cream and seasonings add oysters and sausage stir and heat for 5 minutes