Saute onion and garlic with butter in hot skillet for 2 minutes. Add red pepper and cook 1 minute. Add mushrooms and cook until they are soft. Season with 1 tablespoon Navajo seasoning. Add flour. Cook while stirring for 2 minutes. Add wine and clam juice and cook until sauce starts to thicken (keep stirring). Incorporate cream and reduce until thick, add Worcestershire, Tabasco and Creole mustard. Strain oysters and add with sherry. Cook 3 minutes. Whisk in butter, one tablespoon at a time; add salt and pepper.
Andouille Corn Bread Waffles
Stir first 6 ingredients in a bowl. Stir together eggs and next 4 ingredients. Add to cornmeal mixture, stirring until dry ingredients are mixed with liquid. Bake in preheated waffle iron.
To serve: Cut waffles into triangles; stack 2 pieces with oysters on top, sauce in between and sauce on top.
Source: Recipe courtesy of Steve Howard, Navajo Grill and the Texas Department of Agriculture
