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Ingredients Jump to Instructions ↓

  1. FOR THE POTATOES:

  2. 6 ounces andouille or other smoked sausage, chopped

  3. 1 1/2 pounds Idaho potatoes, peeled and cubed

  4. 1/2 cup heavy cream

  5. 1/8 teaspoon freshly ground black pepper

  6. FOR THE STEW:

  7. 1 tablespoon unsalted butter

  8. 1/2 cup finely chopped yellow onion

  9. 1/2 teaspoon salt

  10. 1/4 teaspoon freshly ground black pepper

  11. 2 teaspoons chopped garlic

  12. 1 cup heavy cream

  13. 24 freshly shucked oysters, with their liquor 1 tablespoon chopped fresh parsley leaves

  14. 1/2 teaspoon Worcestershire sauce

  15. 1/2 teaspoon hot sauce

Instructions Jump to Ingredients ↑

  1. MAKE THE POTATOES:

  2. In a large skillet over medium-high heat, brown the sausage, stirring, about 6 minutes, then drain on paper towels. Set aside.

  3. Put the potatoes in a large saucepan, add enough water to cover and 1/4 teaspoon of the salt, and bring to a boil. Reduce the heat to medium and simmer until fork-tender, about 12 minutes. Drain and return the potatoes to the saucepan over medium heat to dry for about 2 minutes. Mash the potatoes with a fork, add the andouille and cream, and stir to mix. Stir in theremaining 1/4 teaspoon salt and the black pepper. Keep hot over very low heat.

  4. MAKE THE STEW:

  5. In a large skillet over medium heat, melt the butter. Add the onion, salt, and black pepper and cook, stirring, for 3 minutes. Add the garlic and cream and simmer for 3 minutes. Add the oysters, and their liquor, the parsley, Worcestershire, and hot sauce and cook until the edges of the oysters curl, about 4 minutes.

  6. To serve, spoon equal amounts of the mashed potatoes into small serving bowls and top each with a generous ladleful of the oyster stew. Pass on a tray.

  7. Yield : 8 to 12 servings

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