Recipe - Oyster Stew Cacciucco Style

1 One half pound Idaho potatoes; peeled,
minced
4 ounce Ground andouille sausage
3 tablespoon Butter
One half cup Heavy cream; divided
2 Dozen Shucked oysters; with
their liquor
1 tablespoon Olive oil
One half cup Chopped onions
Salt; to taste
Freshlyground black pepper;
to taste
2 teaspoon Chopped garlic
2 tablespoon Finelychopped parsley
leaves
1 ds Worcestershire sauce
1 ds Crystal hot sauce
Juice of one fresh lemon
4 French bread croutons (abt
1" thk); toasted

Place the potatoes in a saucepan and cover with water. Season the water
with salt. Bring the liquid to a boil and reduce to a simmer. Cook the
potatoes for 10 to 12 minutes or until fork tender. In a small saute pan,
over medium heat, render 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 One fourth 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 saute pan, over medium heat, add the oil. When the oil is
hot, add the onions. Season with salt and pepper. Saute for 2 to 3 minutes.
Add the garlic and parsley. Cook for about 2 minutes. Add reserved oyster
liquor, Worcestershire sauce, hot sauce, and lemon juice. Bring the liquid
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. This recipe yields 4