Oyster stew with andouille mashed potatoes

4 servings

Ingredients

Quantity Ingredient
1½ pounds Idaho potatoes, peeled and
Diced
4 ounces Ground andouille sausage
3 tablespoons Butter
½ cup Heavy cream, divided
2 Dozen shucked oysters, with
Their liquor
1 tablespoon Olive oil
½ cup Chopped onions
Salt
Freshly ground black pepper
2 teaspoons Chopped garlic
2 tablespoons Finely chopped parsley
Leaves
dash Worcestershire sauce
dash Crystal hot sauce
Juice of one fresh lemon
4 eaches Toasted French bread
Croutons (about 1-inch
Thick)

Directions

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 ¼ 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

EMERIL LIVE SHOW #EMIB18 EMERIL'S OYSTER BAR AND GRILL

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