Serves 4-8

INGREDIENTS

• 20ea oysters (shucked)
• 6 cups cubed cornbread (Store bought is OK!)
• 1/4 cup butter
• 1ea yellow onion (small diced)
• 1 cup celery (salt diced)
• 3T garlic (slivered)
• 4ea eggs
• 3 links Italian sausage (casing removed, crumbled)
• 3 cups lobster stock (or milk)
• 2T thyme (chopped)
• 2t Chile flake
• salt

PROCESS

1. Pre heat the oven to 375
2. Place the butter in shallow sided pot over medium heat
3. Add the sausage and cook until the sausage its crispy and golden brown on all sides
4. Add the garlic, celery, onion, Chile and thyme and stir until the vegetables start to caramelize
5. Add the lobster stock and season with salt
6. Simmer for 5 minutes, remove from the stove and let cool
7. Once cool whisk the eggs in
8. Next lightly toss the cornbread with the vegetable mixture
9. Lastly fold in the oysters and spread in an even layer in a baking dish
10. Bake for 25-30 minutes until the top is golden brown
11. Remove and serve