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Oyster Stew With Andouille Mashed Potatoes

  • Yield: 4 servings


  • 1 1/2 pounds Idaho potatoes, peeled and diced
  • 4 ounces ground andouille sausage
  • 3 tablespoons butter
  • 1/2 cup heavy cream, divided
  • 2 dozen shucked oysters, with their liquor
  • 1 tablespoon olive oil
  • 1/2 cup chopped onions
  • Salt
  • Freshly ground black pepper
  • 2 teaspoons chopped garlic
  • 2 tablespoons finely chopped parsley leaves
  • Dash of Worcestershire sauce
  • Dash of hot sauce
  • Juice of one fresh lemon
  • 4 toasted French bread croutons (about 1-inch thick)


  • 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.

Recipe Details