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LOCATION: Recipes >> Soups >> Oyster Stew 06

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Oyster Stew with Andouille Mashed Potatoes
Yield: 4 Servings

1 1/2 lb Idaho potatoes, peeled and diced
4 oz ground andouille sausage
3 tb butter
1/2 c heavy cream, divided
2 dozen shucked oysters, with their liquor
1 tb olive oil
1/2 c chopped onions
salt
freshly ground black pepper
2 ts chopped garlic
2 tb finely chopped parsley leaves
dash Worcestershire sauce
dash hot sauce
juice of one fresh lemon
4 toasted French bread croutons (about 1-inch thick)

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.

Yield: 4 servings

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