- 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
- 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.
- Source: Emeril Live EM1B18E
- Dish Type: Entree
- Cuisine: Cajun/Creole
- Cooking Method: Combination
- Occasion: Fall
- Effort Level: Moderate