Ingredients: 12 oysters on the half-shell The Topping: 4 Tablespoons Andouille Sausage, very small dice 1 Tablespoon shallot, minced 1 Tablespoon butter 1 Tablespoon celery, very small dice Juice of 1/2 lemon 1 Tablespoon fresh chives, finely chopped Directions:Saute the first 4 topping ingredients until celery is just soft. Remove from heat. Add the lemon juice and chives, mixing well. Divide topping mixture evenly among the oysters. Broil until hot. |