Oyster, Spinach and Andouille Pastalaya
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 4
Ingredients
  • ½ cup salt
  • 1 (16-ounce) package of pappardelle pasta or wide pasta noodles
  • 2 tablespoons vegetable oil
  • 2 cups sliced smoked andouille sausage
  • 1 cup diced yellow onions
  • ½ cup diced celery
  • ½ cup diced red bell pepper
  • ½ cup diced yellow bell pepper
  • 1 tablespoon minced garlic
  • 2 tablespoons chopped fresh rosemary
  • ½ cup dry white wine
  • 2 cups fresh spinach leaves, stems removed
  • 4 cups heavy cream
  • 1 tablespoon Slap Ya Mama brand white pepper blend Cajun seasoning
  • Dash of hot sauce
  • 1 pint (16 ounces) Louisiana Gulf oysters, with oyster liquor
  • ½ cup freshly grated Parmigiano-Reggiano cheese
  • ½ cup diced green onion tops
  • Kosher salt
Instructions
  1. Add water and salt to a large pot over high heat and bring to a boil. Add the pasta and cook until just al dente. Remove from the heat and strain. Reserve for later use.
  2. In a large pan with a tight-fitting lid over medium-high heat, add the oil. Add the sausage, onions, celery, and bell peppers, and cook until the onions turn translucent, about 5 minutes. Add the garlic, rosemary, and white wine, along with the spinach leaves. Let the alcohol burn off as the spinach begins to wilt. Add the cream and stir. Reduce the heat to a simmer, cover the pan, and let cook for 15 minutes, stirring every 5 minutes.
  3. Uncover the pan and stir. The spinach should be wilted and the cream will have begun to reduce. Continue simmering the mixture as the sauce thickens. Add the Cajun seasoning and hot sauce to taste. Turn off the heat until ready to serve.
  4. Chop half the oysters and leave the remaining oysters whole. Just before serving, bring the cream and spinach mixture back to a simmer and add the oysters and ¼ cup of the oyster liquor. Gently simmer the oysters in the creamy bath until they are delicately poached and the edges begin to curl and wrinkle, about 5 minutes.
  5. Add the pre-cooked pasta and let simmer until the pasta is fully cooked, about 5 minutes. Add the cheese and green onions and stir into the sauce. Turn off the heat. Taste and add salt, if needed.
  6. Serve the pastalaya in shallow bowls with crusty French bread for dipping the rich sauce.
Notes
Sourcing plump Gulf oysters are key to this dish. Don’t settle for anything but the freshest, saltiest oysters. I like the white pepper blend seasoning in this delicate dish. It adds just the right spice without overpowering the oyster/spinach combination.
Recipe by Acadiana Table at https://acadianatable.com/?p=8685