Crawtator Crusted Gulf Oysters with Red Bean Gravy
Recipe Courtesy of Chef Chris Lusk, Café Adelaide, New Orleans, LA
Serves 5
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Crawtator Crusted Gulf Oysters with Red Bean Gravy
Cooking Demo Available: Video Here |
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 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
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Oysters
Combine chips, instant potatoes, Creole seasoning, and Panko in a food processor and process to fine consistency. Heat oil in heavy pot to 350ºF. Dredge oysters in Panko mixture and deep fry until golden brown, about 1 to 1 1/2 minutes. Drain fried oysters on paper towels and season with salt and pepper. Serve with Red Bean Gravy to dip.
Red Bean Gravy
Melt butter in heavy sauce pot over medium heat. Add bacon and cook until crispy. Add onion, garlic, celery, and bell pepper. Cook until onions are translucent, 8 to 10 minutes. Stir in flour. 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. Add thyme, oregano, hot sauce, Worcestershire sauce, and Creole seasoning. Purée ingredients in blender until smooth. Season to taste with salt and pepper.
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