Louisiana Oyster And Sausage Bake | Emerils.com

Ingredients

• 1/4 cup olive oil
• 1/2 pound finely ground andouille or fresh pork sausage removed from the casing and crumbled
• 1 cup chopped yellow onions
• 1 tablespoon chopped garlic
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 1/2 cups fine dried bread crumbs
• 1 tablespoon finely chopped fresh parsley leaves
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1 tablespoon Creole Seasoning
• 2 dozen freshly shucked large (or 4 dozen medium-size) oysters, drained well
• reserve the oyster liquor
• Up to 3/4 cup water