Mobile, AL -
Oyster Stew with Conecuh Mash INGREDIENTS Oyster Stew 4 oysters in their liquor ¼ cup yellow onion, small dice 2 Tablespoons unsalted butter 1 pinch of creole seasoning (Zatarain’s or Tony’s) ¼ cup worchestire sauce Tabasco Hot Sauce to taste ¾ cup of heavy cream 1 teaspoon parsley chopped fine 1 Tablespoon scallions, thinly sliced Conecuh Mashed Potatoes 6oz Conecuh Sausage sliced thin 3 large Russet Potatoes 1 inch cubed 3 tablespoons of unsalted butter (or more to taste) ½ cup Heavy Cream Salt & Pepper to taste STEPS Place the potatoes in a pot with water to cover. Place on high heat and boil until the potatoes are fork tender (approximately 20 minutes) Brown the sausage. Reserve the sausage and any of the fat. Heat the heavy cream on a low setting to warm. Remove the potatoes from heat, and strain the potatoes. With a masher, break up the potatoes still leaving a chunky consistency. Add the butter, sausage, fat, salt, pepper, and heavy cream and mix until incorporated. In a sauté pan melt the butter. Add the onions and creole seasoning. Sauté until the onions soften. Add the oysters, their liquor, worchestire, Tabasco, and heavy cream. Reduce until the mixture thickens. Add the parsley and mix. Plating Spoon the mash potatoes in a bowl, pour the oyster stew over the mash and garnish with the sliced scallions.