Oyster- Andouille Sauté with Angel Hair Pasta

All you need:

  • 1 pint oysters
  • 1 cup oyster juice (drained from oysters + water)
  • 1 package Andouille sausage, chopped
  • 6 tbsp butter
  • 1/3 cup flour
  • 1 bunch of leeks, chopped fine
  • 2 ribs celery, chopped fine
  • 1 bell pepper, chopped fine
  • 1 8-ounce package mushrooms, chopped
  • 1 tbsp minced garlic
  • 2 tsp lemon juice
  • 1/3 cup dry white wine
  • 2 tsp hot sauce
  • ¾ cup chicken stock
  • 1 box of Hy-Vee angel hair pasta

All you do:

  1. Add oysters to a fine mesh strainer with a bowl placed underneath. After draining, pour the oyster juice into a measuring cup. If it measures less than 1 cup, add water to make 1 full cup. Store oyster juice and oysters in the refrigerator until you are ready to use.
  2. In a medium pot, sauté Andouille sausage over medium heat until the sausage starts to brown. Remove the browned sausage, set aside. Using the same pot with sausage drippings, add butter. Once melted, add the flour and stir constantly. Cook for 5-7 minutes.
  3. Add leeks, celery, bell pepper, mushrooms and garlic. Stir frequently and cook until soft.
  4. Add lemon juice, white wine, hot sauce and oyster juice; stir to incorporate.
  5. Add chicken stock and bring to a boil.
  6. Add oysters and Andouille sausage, stirring to bring it together.
  7. Cook pasta according to directions. Serve oyster sauté over pasta.

Author: Reynolds Aultman

Reynolds Aultman, chef at the Waukee, Iowa Hy-Vee, creates delicious and creative recipes featuring Hy-Vee seafood. Chef Reynolds was inspired by his father’s love of cooking and began learning the trade at age 10. He decided to pursue his love of culinary science on a professional level and graduated from the Des Moines Area Community College Culinary program. Reynolds loves to cook with a Cajun flare, which he credits to his upbringing in New Orleans - where folks don't eat to live, but live to eat! Laissez Les Bon Temps Rouler! Let the good times roll!