Hot Peppered Collards
1 bunch Fresh collard greens
3 gallons Water
2 Ham hocks
2 cups Onions, rough cut
1 cup Celery, rough cut
1 Carrot
Pinch Sugar (if bitter after cooking)
To taste Louisiana Hot Sauce
2 Bay leaves
15 each Black peppercorns

In a deep soup pot combine water, ham hocks, onions, celery, carrot, bay leaves and peppercorns. Place pot over medium-high heat and bring to a boil. Reduce heat to a slow simmer. Simmer 1½ hours. Strain and discard bones and vegetables. When ham hocks have cooled, remove the meat from the bones, chop, and set aside.

Remove stems from collard greens. Discard stems and cut collards into 1-inch squares. Plunge greens into the simmering stock and cook 30-40 minutes. If greens are slightly bitter, add a pinch of sugar. Add cut up ham hock meat. Add hot sauce to taste. Strain into colander to remove cooked greens, and reserve liquid. Let greens cool down so they are easier handle, chop them small, and put them in a bowl.

Andouille Cream
1 link Andouille sausage, rough chopped
2 cloves Garlic, chopped
1 Shallot, chopped
1/8 cup Brandy or sherry
1 pint Heavy whipping cream
To taste Kosher salt
To taste Fresh-cracked black pepper

Put chopped sausage, garlic and shallots into a food processor. Pulse until ground. Heat thick-bottomed saucepot to medium-high and add processed mixture. Stir for 2 minutes, then add brandy and let simmer an additional 2 minutes to concentrate flavors and burn off the alcohol. Add cream and stir mixture to blend well. Let simmer over medium heat for 15-20 minutes until slightly thickened. Whisk frequently as sauce simmers. Do not strain. Add seasoning. Set aside.

Corn Bread
Make a small batch of boxed or bagged variety of your favorite cornmeal. Follow direction on container. After baking, let cool and crumble into fine crumbs and place in a mixing bowl.

Oysters
24 Louisiana oysters, fresh shucked

Preheat oven to 350 degrees

Shuck and remove oysters from shell. Place the fresh-shucked oysters and their juices in a cup. Prepare a heavy-duty baking pan by lining with foil. Place 24 of the largest empty oyster shell halves on the lined pan. Fill each shell with 1 teaspoon chopped collard greens, place one shucked oyster on top, then cover with crumbled corn bread. Place pan in oven and bake for 8 minutes. Remove pan from oven and sauce each individual oyster with 1 tablespoon of the andouille cream. Slide pan back in oven and bake another 4 minutes. Remove and serve immediately.