Recipe - Oyster Stew With Andouille Mashed Potatoes

One half cup Butter
One half cup Green pepper, finely chopped
1 Onion, finely chopped
One half pound Mushrooms, small whole or
cut or sliced up
1 teaspoon Salt
Freshly ground pepper
One fourth cup Allpurpose flour
1 cup Chicken stock
One half cup Light cream or milk
Nutmeg
2 tablespoon Parmesan cheese
2 cup Diced cooked chicken
1 cup Fresh shucked oysters,
including liquor
1/3 cup Dry vermouth
One half cup Fine dry cracker crumbs or
breadcrumbs

In skillet, melt One fourth cup of the butter over medium heat and cook green
pepper and onion just until tender. Add mushrooms and cook for 5 minutes.
Season with One half tsp. of the salt, and pepper to taste. Set aside.

In saucepan, melt remaining butter; add flour and cook for 1 minute.
Gradually add chicken stock and cream. Season with a pinch of nutmeg,
remaining salt, and pepper to taste; cook, stirring constantly, until sauce
is thick and smooth. Remove from heat and add Parmesan, chicken, oysters
with liquor, vermouth and mushroom mixture. Mix gently and pour into well
greased shallow 6 cup baking dish.

Sprinkle with cracker crumbs and bake in 350øF oven for 25 minutes to 30
minutes until sauce bubbles and crumbs are lightly browned. Makes 6
servings. Typed in MMFormat by cjhartlin.msn@attacanada.net Source:
Canadian Living Entertaining Cookbook.

Posted to MMRecipes Digest V4 #10 by cjhartlin.msn@attcanada.net on Mar
26, 1999