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Oyster Stew With Andouille Mashed Potatoes
1
4
3
1
2
1
1
−1/2 Pound Idaho potatoes; peeled, diced
Ounce Ground andouille sausage
Tablespoon Butter
/2 Cup Heavy cream; divided
Dozen Shucked oysters; with their liquor
Tablespoon Olive oil
/2 Cup Chopped onions
Salt; to taste
Freshly−ground black pepper; to taste
2
2
1
1
Teaspoon Chopped garlic
Tablespoon Finely−chopped parsley leaves
Dash Worcestershire sauce
Dash Crystal hot sauce
Juice of one fresh lemon
4
1
French bread croutons − (abt 1" thk); toasted
/2 Fat; 0 Other Carbohydrates
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. This recipe yields 4 servings.
Oyster Stew With Andouille Mashed Potatoes
438
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