Oyster Stew With Andouille Mashed Potatoes
Ingredients
- 1 0.5 lb Idaho potatoes, peeled and diced
- 4 oz ground andouille sausage
- 3 tbsp unsalted butter, divided
- 0.5 cup heavy cream, divided
- 2 dozen shucked oysters, with their liquor reserved
- 1 tbsp olive oil
- 0.5 cup chopped yellow onions
- 0.5 tsp salt, to taste
- 0.3 tsp freshly ground black pepper
- 2 tsp chopped garlic
- 2 tbsp fresh parsley, finely chopped
- 1 dash Worcestershire sauce
- 1 dash Crystal hot sauce
- 1 fresh lemon, juiced
- 4 slice French bread croutons, toasted
Instructions
- 1
Place the potatoes in a saucepan, cover with cold salted water, bring to a boil and cook for 10 to 12 minutes until fork-tender. Drain and return to the pot.
- 2
In a small sauté pan, render the andouille over medium heat until crispy, about 4 to 6 minutes. Add the andouille, 1 tablespoon butter, and ¼ cup cream to the potatoes. Mash until smooth. Season with salt and pepper. Keep warm.
- 3
Drain the oysters, reserving their liquor. In a large sauté pan, heat the olive oil over medium. Add the onions, season, and sauté for 2 to 3 minutes. Add the garlic and parsley; cook 2 more minutes.
- 4
Add the reserved oyster liquor, Worcestershire, hot sauce, and lemon juice. Bring to a boil and reduce to a simmer; cook 4 to 5 minutes until slightly thickened.
- 5
Stir in the remaining 2 tablespoons butter and ¼ cup cream. Season and add the oysters; simmer for about 2 minutes until the edges curl. Mound the potatoes in the center of each bowl, spoon the oyster stew around them, and garnish with toasted croutons.
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