Place the potatoes in a saucepan and cover with water. Season the water with salt. Bring to a boil and reduce to a simmer. Cook the potatoes for 10 to 12 minutes or until fork tender. In a small skillet over medium heat, cook 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 handheld 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 skillet over medium heat, heat the oil. Add the onions and season with salt and pepper. Cook, stirring, 2 to 3 minutes. Add the garlic and parsley, and cook for about 2 minutes. Add the reserved oyster liquor, the Worcestershire sauce, hot sauce, and lemon juice. Bring 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