Oyster Stew With Andouille Mashed Potatoes Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Idaho potatoes, peeled and
Diced,
4 ounce: Ground andouille sausage,
3 tbsp: Butter,
1/2 cup: Heavy cream, divided
2: Dozen shucked oysters, with
Their liquor,
1 tbsp: Olive oil,
1/2 cup: Chopped onions,
Salt,
Freshly ground black pepper,
2 tsp: Chopped garlic,
2 tbsp: Finely chopped parsley,
Leaves,
ds Worcestershire sauce,
ds Crystal hot sauce,
Juice of one fresh lemon,
4 each: 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 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.
Yield: 4 servings
EMERIL LIVE SHOW #EMIB18 EMERILS OYSTER BAR AND GRILL
Source from luhu.jp
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.
Yield: 4 servings
EMERIL LIVE SHOW #EMIB18 EMERILS OYSTER BAR AND GRILL
Source from luhu.jp
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Emeril