Oyster Stew With Andouille Mashed Potatoes
Instructions:
- 1−1/2 Pound Idaho potatoes; peeled, diced
- 4 Ounce Ground andouille sausage
- 3 Tablespoon Butter
- 1/2 Cup Heavy cream; divided
- 2 Dozen Shucked oysters; with their liquor
- 1 Tablespoon Olive oil
- 1/2 Cup Chopped onions
- Salt; to taste
- Freshly−ground black pepper; to taste
- 2 Teaspoon Chopped garlic
- 2 Tablespoon Finely−chopped parsley leaves
- 1 Dash Worcestershire sauce
- 1 Dash Crystal hot sauce
- Juice of one fresh lemon
- 4 French bread croutons − (abt 1 inc thk); toasted
- 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 1/4 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.
- This recipe yields 4 servings.