Oyster Stew with Andouille Potato Mash (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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When we have that awful bone-chilling weather down here, I crave this hearty oyster stew. The plump oysters are bursting with flavor and[ the andouille gives it a good tweak.] Ingredients:
6 ounces andouille or other smoked sausage, chopped |
1 1/2 pounds idaho potatoes, peeled and cubed |
1/2 teaspoon salt |
1/2 cup heavy cream |
1/8 teaspoon freshly ground black pepper |
1 tablespoon unsalted butter |
1/2 cup finely chopped yellow onion |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 teaspoons chopped garlic |
1 cup heavy cream |
24 freshly shucked oysters, with their liquor |
1 tablespoon chopped fresh parsley leaves |
1/2 teaspoon worcestershire sauce |
1/2 teaspoon hot sauce |
Directions:
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 the remaining 1/4 teaspoon salt and the black pepper. Keep hot over very low heat.
4. Make the stew: 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.
5. 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.
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