Oyster stew with andouille mashed potatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Idaho potatoes, peeled and |
| Diced | ||
| 4 | ounces | Ground andouille sausage |
| 3 | tablespoons | Butter |
| ½ | cup | Heavy cream, divided |
| 2 | Dozen shucked oysters, with | |
| Their liquor | ||
| 1 | tablespoon | Olive oil |
| ½ | cup | Chopped onions |
| Salt | ||
| Freshly ground black pepper | ||
| 2 | teaspoons | Chopped garlic |
| 2 | tablespoons | Finely chopped parsley |
| Leaves | ||
| dash | Worcestershire sauce | |
| dash | Crystal hot sauce | |
| Juice of one fresh lemon | ||
| 4 | eaches | Toasted French bread |
| Croutons (about 1-inch | ||
| Thick) | ||
Directions
Place the potatoes in a saucepan and cover with water. Season the water with salt. Bring the liquid to a boil and reduce to a simmer.
Cook the potatoes for 10 to 12 minutes or until fork tender. In a small saute pan, over medium heat, render the andouille until crispy, about 4 to 6 minutes. Drain the potatoes. Place the potatoes back in the pan and add the andouille, 1 tablespoon butter and ¼ cup cream.
Using a hand-held masher, mash the potatoes until smooth. Season the potatoes with salt and pepper. Set aside and keep warm. Drain the oysters, reserving the liquor. Set aside. In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 2 to 3 minutes. Add the garlic and parsley. Cook for about 2 minutes. Add reserved oyster liquor, Worcestershire sauce, hot sauce, and lemon juice. Bring the liquid to a boil and reduce to a simmer. Cook for 4 to 5 minutes or until the liquid thickens. In a sauce pan, Stir in the remaining butter and cream. Season with salt and pepper. Season the oysters with salt and pepper. Add the oysters. Simmer for about 2 minutes or until the edges curl. To serve, mound the potatoes in the center of each bowl.
Spoon the oysters and sauce around the potatoes. Garnish with the croutons.
Yield: 4 servings
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