cateory: specialty
Oyster Stew With Andouille Mashed Potatoes
Rate: 5
Reviews: 198
  Ingredients:
    • 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

How to make
Oyster Stew With Andouille Mashed Potatoes
  • 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.
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Oyster Stew With Andouille Mashed Potatoes
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