Oyster Stew with Andouille Mashed Potatoes Recipe

Name: Oyster Stew with Andouille Mashed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 Crystal hot sauce; Juice of one fresh lemon; 4 each toasted French bread croutons (about 1-inch thick)

Servings: persons

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 Crystal hot sauce
Juice of one fresh lemon
4 each toasted French bread croutons (about 1-inch thick)

1
Place the potatoes in a saucepan and cover with water.
2
Season the water with salt.
3
Bring the liquid to a boil and reduce to a simmer.
4
Cook the potatoes for 10 to 12 minutes or until fork tender.
5
In a small saute pan, over medium heat, render the andouille until crispy, about 4 to 6 minutes.
6
Drain the potatoes.
7
Place the potatoes back in the pan and add the andouille, 1 tablespoon butter and 1/4 cup cream.
8
Using a hand-held masher, mash the potatoes until smooth.
9
Season the potatoes with salt and pepper.
10
Set aside and keep warm.
11
Drain the oysters, reserving the liquor.
12
Set aside.
13
In a large saute pan, over medium heat, add the oil.
14
When the oil is hot, add the onions.
15
Season with salt and pepper.
16
Saute for 2 to 3 minutes.
17
Add the garlic and parsley.
18
Cook for about 2 minutes.
19
Add reserved oyster liquor, Worcestershire sauce, hot sauce, and lemon juice.
20
Bring the liquid to a boil and reduce to a simmer.
21
Cook for 4 to 5 minutes or until the liquid thickens.
22
In the sauce pan, stir in the remaining butter and cream.
23
Season with salt and pepper.
24
Season the oysters with salt and pepper.
25
Add the oysters.
26
Simmer for about 2 minutes or until the edges curl.
27
To serve, mound the potatoes in the center of each bowl.
28
Spoon the oysters and sauce around the potatoes.
29
Garnish with the croutons.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 pounds Idaho potatoes, peeled and diced, 4 ounces ground andouille sausage, 3 tablespoons butter, 1/2 cup heavy cream, divided, and more.

Yes, Oyster Stew with Andouille Mashed Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oyster Stew with Andouille Mashed Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions