Your Oyster Recipe of the Day: Andouille-Crusted Oysters. Yes, you read that right. Emeril Lagasse dredges these babies in flour and Creole seasoning, then coats them with a breadcrumb, sausage, garlic and shallot mixture before gently pan-frying them. Emeril serves them on a spinach and herb coulis made with heavy cream and a splash of Herbsaint. Flavor ‘splosion!