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Oysters Spillway

These oysters 🦪 put an amazing spin on the famous chargrilled oyster. Topped with a white wine andouille cream sauce, lump crabmeat and fresh Parmesan cheese, these are uniquely rich and elegant. The flavors mingle perfectly!!
  • Sauce
  • 1/4 stick andouille
  • 1 onion
  • 1/2 red bell pepper
  • 2 tbs butter
  • 2 cloves garlic
  • 2 tbs flour
  • 1/2 bottle dry white wine
  • 1 pt heavy cream
  • Pinch nutmeg
  • Oysters
  • Lump crab meat
  • Parmesan cheese
  1. Small dice andouille and cook in butter until crispy.
  2. Add onion and red bell pepper and cook until soft. Add minced garlic.
  3. Stir in flour and cook until a light roux forms.
  4. Add in wine and cream. Season to taste. Cook until thick.
  5. Shuck oysters keeping them on flattest sitting shell. Spoon on about a tbsp of sauce, add a pinch of crabmeat and Parmesan cheese.
  6. Grill on high heat until melty and golden.
  7. Serve with toasted French bread.
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  • Melinda Lester

    Canceled dinner reservations to stay and make Spillway Oysters.
    Thanks for the recipe!!

  • Chris Makk

    I am making a modified version of this very soon for my nephew’s house-warming party. I have in my freezer a bunch of Dijon mustard/white wine/cream sauce leftover from Christmas dinner (Dijon chicken). I will put that, parmesan cheese, & crispy bacon on the oysters & grill on his charcoal grill. Fingers crossed, your recipe inspired me to make this, it should be a winner.

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