Oyster Stew With Andouille Mashed Potatoes Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1272
FAT
174%
CHOL
259%
SOD
66%

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Ingredients for 4 servings

Freshly ground black pepper

2 teaspoons chopped garlic

Dash of Worcestershire sauce

1/2 cup heavy cream, divided

Dash of Crystal hot sauce

2 tablespoons finely chopped parsley leaves

4 ounces ground andouille sausage

1 1/2 pounds Idaho potatoes, peeled and diced

3 tablespoons butter

1/2 cup chopped onions

Juice of one fresh lemon

1 tablespoon olive oil

2 dozen shucked oysters, with their liquor

Salt

4 each toasted French bread croutons (about 1-inch thick)

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