Soups: Oyster Stew 06 by Recipe Cottage

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	Oyster Stew 06

		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