Oyster Stew with Andouille Potato Mash

• 6 ounces andouille or other smoked sausage, chopped
• 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
• 1 tablespoon unsalted butter
• 1/2 cup finely chopped yellow onion
• 1/2 teaspoon salt
• 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

1. In a large skillet over medium-high heat, brown the sausage, stirring, about 6 minutes, then drain on paper towels.
2. 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.
4. Reduce the heat to medium and simmer until fork-tender, about 12 minutes.
5. Drain and return the potatoes to the saucepan over medium heat to dry for about 2 minutes.
6. Mash the potatoes with a fork, add the andouille and cream, and stir to mix.
7. Stir in the remaining 1/4 teaspoon salt and the black pepper.
8. Keep hot over very low heat.
9. Make the stew: In a large skillet over medium heat, melt the butter.
10. Add the onion, salt, and black pepper and cook, stirring for 3 minutes.
11. Add the garlic and cream and simmer for 3 minutes.
12. Add the oysters, and their liquor, the parsley, Worcestershire, and hot sauce and cook until the edges of the oysters curl, about 4 minutes.
13. To serve, spoon equal amounts of the mashed potatoes into small serving bowls and top each with a generous ladleful of the oyster stew.
14. Pass on a tray.

andouille, potatoes, salt, heavy cream, freshly ground black pepper, unsalted butter, yellow onion, salt, freshly ground black pepper, garlic, heavy cream, freshly shucked oysters, parsley, worcestershire sauce, hot sauce

Taken from www.foodnetwork.com/recipes/emeril-lagasse/oyster-stew-with-andouille-potato-mash-recipe.html (may not work)