I couldn’t find the origin of this recipe, but the first time I had this was in Florida. It has a spicy, salty taste. With just one bite, you get andouille, bacon, kale, briney oyster, and salty parm. The original recipe calls for a cream sauce and bread crumbs, but I left those out to lighten the dish. I hope you like it.
12 oysters, freshly shucked (I go mine at Crosby’s Crabs)
4 strips bacon diced (from Happy Family Ranch)
1/2 pound of andouille sausage, chopped
1/2 cup Parmesan cheese
1 pound kale
2 cloves garlic, minced
1/2 cup white wine
1 teaspoon cayenne pepper
1 teaspoon chives
Preheat oven to 400
Heat skillet to medium.
Add bacon and brown; remove and drain.
Add sausage and brown; remove.
Add kale and wilt for 10 minutes, stirring frequently.
Add wine and cook for 4 minutes.
Add chives and cayenne.
Add bacon and sausage; let cook for 2 minutes.
Place oysters on a baking sheet.
Top oysters with sausage/bacon mixture.
Sprinkle with Parmesan.
Place baking sheet with oysters in oven for 8-9 minutes.
Serve with lemon wedge