This is our very own award winning Oyster Chilli by Eddie Price. It was entered in the creative category, winning first place at the East Orange County Chamber of Commerce Taste of Orlando at Waterford Lakes Town Center chili cook off.

Ingredients

1/3 lb. hot Italian links (skinned)
1 1/2 pints Apalachicola Oysters
2 tablespoons extra virgin olive oil
1 onion chopped
4 cloves garlic minced
2 cups canned fiesta corn drained
1 can green chili with juice
2 tablespoons Cholula garlic chili hot sauce
3 tablespoons fresh squeezed lime juice
1 teaspoon ground cumin
2 teaspoons gumbo file
2 cups white wine herb broth
4 cups cooked cannellini or white kidney beans. Canned is fine drained and
washed.

How to make it

To make the chili, shuck the oysters reserving the liquor. In a large
saucepan brown the sausage.
Separate the meat from the grease. Add the olive oil heat and sauté the
onions.
Once cooked down add garlic until soft. Stir in the corn and cook for about
six minutes.
Add the chili's, cumin, gumbo file stir in then add lime juice and hot
sauce, mix then add the broth.
Add 2/3 cup of oyster liquor and the beans. Add desired amount of sausage
meat back in. Bring to a boil, lower the heat and simmer for about 10 minutes.
Add the oysters and cook at high simmer until oysters begin to curl on the
edges.
Add salt and pepper as needed.
Serve topped with shredded Colby jack cheese and tostada chips.