Oyster Stew with Andouille Potato Mash

When we have that awful bone-chilling weather down here, I crave this hearty oyster stew. The plump oysters are bursting with flavor and the andouille gives it a good tweak.
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  • Yield: Makes 8 to 12 servings
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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

1/4 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

For the potatoes:

6 ounces andouille or other smoked sausage, chopped


  1. Make the potatoes:
  2. In a large skillet over medium-high heat, brown the sausage, stirring, about 6 minutes, then drain on paper towels. Set aside.
  3. 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 the remaining 1/4 teaspoon salt and the black pepper. Keep hot over very low heat.
  4. 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.
  5. 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.