Creole Oyster & Andouille Spaghetti


Serves 4

3 tablespoons olive oil
1 small green bell pepper, small dice
2 ribs celery, small dice
1 small onion, diced
3 cloves garlic, minced
2 tablespoons Creole seasoning (recipe below)
2 links (6 ounces) Andouille sausage, cubed
26 ounces canned diced tomato
1 pound spaghetti
1 pint (approximately 2 dozen) shucked ostyers
3 tablespoons minced fresh flat leaf parsley

In a sautoir, saute pepper, celery and onion in the olive oil over medium heat for 5 minutes. Add the garlic and stir. Add the Creole seasoning and cook for another minute. Add the sausage and cook until browned. Add the tomatoes and lower the heat, cover and simmer for 30 minutes. Meanwhile, cook the spaghetti in well-salted boiling water to al dente. Add the oysters to the sauce and cook for 5 minutes; add the pasta and stir gently to cover with the sauce. Taste the sauce and add salt as needed; add the parsley and serve immediately.

Creole seasoning:
2 tablespoons powdered garlic
1 to 2 tablespoons fresh ground
black pepper
½  to 1 tablespoon Cayenne pepper,
depending on your heat tolerance
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon dried basil
3 tablespoons sweet paprika
1½ tablespoons powdered onion
1 teaspoon white pepper
A few pinches of salt

Combine and mix thoroughly. Store in a lidded glass jar.

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