- FOR THE POTATOES:
- 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
- FOR THE STEW:
- 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
- MAKE THE POTATOES: In a large skillet over medium-high heat, brown the sausage, stirring, about 6 minutes, then drain on paper towels. Set aside.
- 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.
- 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.
- 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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