4 cups Swanson chicken broth
2 Tbsp. Frank Davis Seafood Seasoning
1 Tbsp. Frank Davis Seafood Boil
1/2 bottle Frank Davis Garlic Hot Sauce
3 lbs. andouille sausage, thinly sliced
1/2 cup Extra Virgin Olive oil
1 stick sweet cream butter
3 Tbsp. freshly minced parsley
2 Tbsp. fresh-minced garlic
2 qts. Louisiana oysters (preferably unwashed)
1 bag Frito Scoops
2 cups shredded Parmesan cheese
1 bottle Frank Davis Jalapeno Hot Sauce for garnish

Start off by placing a heavyweight, 12-inch, high-sided fry pan with a tight-fitting lid on the stovetop. Then pour the chicken broth into it and bring it to a rolling boil.

At this point, whisk in the seafood seasoning, the seafood boil, and the hot sauce until fully incorporated with the chicken broth. Then, when the stock comes back up to a boil, drop in the andouille slices and distribute them evenly in the stock. When the broth returns to a boil, put the lid on the pan, reduce the heat to low, and simmer the sausage until it becomes 'fall-apart tender' (which should take about 10 minutes).

After the allotted time, take a strainer spoon, remove all the sausage slices from the pan, and set them aside for a while.
Meanwhile, as the sausage is cooking, also place a 2-1/2 quart saucepan on the stovetop and add to it the olive oil and the butter.

Over gentle heat, melt the oil and butter together until slightly sizzling. Then whisk in the parsley and the garlic, tightly cover the saucepan, reduce the heat to very low, and simmer what will become the 'basting sauce' for about 10 minutes or so. When it's ready to serve, start poaching the oysters.

To do this, bring the stock in the fry pan back to a gentle boil and begin dropping in the oysters one at a time until you have the fry pan about half-filled with the oysters.

Note: Don't overcrowd the pan. And be sure you stand by and watch this operation-the oysters will poach very quickly, so if you don't keep a close eye on them they will overcook and ultimately be reduced to an unpalatable rubbery wad.

Now, while the oysters are poaching, lay out the Fritos Scoops on a serving platter. Then as you remove the oysters from the pan, drop them into the Scoops (one oyster in each Scoop). Then immediately top each one with a slice of andouille, drizzle on a generous spoonful of butter/garlic sauce, and crown with a heaping helping of the shredded Parmesan cheese. A dash of Jalapeno hot sauce over each Oyster Scoop gives the presentation a final crowning touch.

When you're ready to eat, quickly pop the platter full of Oyster Scoops under the broiler for about a minute or two to melt the cheese and form a crust over each one. All that's left is to serve them-about a half-dozen per person-with a frosty glass of merlot and a chilled tossed green salad.


Chef's Notes:

1. As the individual batches of oysters poach, it may become necessary to 're-spice' the poaching stock occasionally. Just add a sprinkling or two of the seafood seasoning and seafood boil, along with a dash or two of the hot sauce, as needed.

2. The oysters are best removed from the poaching stock with a pair of tongs. A fork or other pointed object will poke holes in the oysters and cause them to wilt.