1 1/2 pounds Idaho potatoes, peeled and diced
4 ounces ground andouille sausage
3 tablespoons butter
1/2 cup heavy cream, divided
2 dozen shucked oysters, with their liquor
1 tablespoon olive oil
1/2 cup chopped onions
Freshly ground black pepper
2 teaspoons chopped garlic
2 tablespoons finely chopped parsley leaves
Dash of Worcestershire sauce
Dash of Crystal hot sauce
Juice of one fresh lemon
4 each toasted French bread croutons (about 1-inch thick)
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