Lunchbreak: Creole oyster bruschetta, prepared by Tribes Beer Company chef Harry Anderson

Chef Harry Anderson

Tribes Beer Company
9501 W. 171st Street
Tinley Park

Oyster Fest
September 15 through September 17

Creole Oyster Bruschetta

8 pieces French baguette cut on a hard bias, quarter inch thick
2 oz. olive oil
1/2 pound andouille sausage, small diced
1/2 cup small diced red and green peppers
1/4 cup small diced celery
1 shallot minced
2 roma tomatoes, cored, seeded and diced small
1 tsp chopped garlic
salt and pepper to taste
1 tsp Cajun spice
4 ounces light beer, Tribes Kolsch
2 cups heavy cream
24 oysters, shucked fresh, liquor reserved
1 Tbs chopped parsley
1 tsp fresh thyme,  lightly chopped
1/4 cup grated Parmesan cheese

Brush baguette with olive oil and toast until golden in a 375 degree oven, approximately 6-8 minutes and set aside. Reserve remaining olive oil for next step. With remaining olive oil saute the peppers, celery and shallot until tender. Add garlic, salt and pepper and Cajun seasoning and saute for 30 seconds. Deglaze pan with beer and reduce slightly. Add tomatoes, heavy cream and fresh herbs and begin reducing on moderate heat. Once the cream starts to thicken add the oysters along with their liquor and cook for 1-2 minutes more. Finish with grated Parmesan and serve over the toasted baguette.