logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
European Travel
Action Movies
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel


dailyclick
All times in EST

Clairvoyance: 08:00 PM

Full Schedule
g
g Cajun & Creole Site

BellaOnline's Cajun & Creole Editor

g

Louisiana Oyster Stew Recipe

Guest Author - Sandie Jarrett

In Louisiana, a full Sunday dinner is served at noon, after church. So in the early evening, a light meal is preferred and in the winter, when fresh Oysters are bountiful, what could be better than Oyster Stew? Often called Oyster Soup, this simple to prepare stew is served with crackers or French bread and fresh butter. Add green salad with a classic vinaigrette to round out the meal or serve smaller portions and serve Oyster Stew as a first course.


Makes 4 main course servings/ 6 first course servings

6 tablespoons stick butter
2 tablespoons flour
1/2 cup diced celery
1/2 cup minced shallots
1 cup milk
1 cup half and half
24 large oysters, shucked and drained, reserving oyster liquor*
1/2 teaspoon Sea salt or to taste
1/3 teaspoon freshly ground black pepper or to taste
1/4 teaspoon cayenne pepper or to taste
4 tablespoons fresh Italian flat leaf parsley, minced
4 tablespoons green onions, chopped
1 tablespoon minced garlic
Butter or sherry for garnish

In a large, heavy skillet, melt the butter over medium high heat. Add the flour and cook, stirring constantly, for several minutes to make a light roux.

Add the celery and shallots and cook for 3 4 minutes. Add the milk, half and half, 1/4 cup of the oyster liquor, salt, cayenne, and black pepper. Bring to a gentle boil and cook, stirring constantly, for 4 5 minutes as the liquid begins to thicken slightly.

Add the parsley, green onions, garlic, and oysters. Bring back to a gentle boil and cook 3 4 minutes or until the edges of the oysters curl.

Remove from heat and ladle into warm bowls. Garnish with a pat of butter or a dash of sherry and a light sprinkle of cayenne pepper, if you like.

Cook's Notes

For a thinner soup, omit the half and half and increase the milk by 1 cup (total of 2 cups milk).

For a thicker soup/stew, omit the milk and increase the half and half by 1 cup (total of 2 cups half and half).

You can add more of the oyster liquor, to taste but remember that it will thin the stew.
This site needs an editor - click to learn more!

Add Louisiana+Oyster+Stew+Recipe to Twitter Add Louisiana+Oyster+Stew+Recipe to Facebook Add Louisiana+Oyster+Stew+Recipe to MySpace Add Louisiana+Oyster+Stew+Recipe to Del.icio.us Digg Louisiana+Oyster+Stew+Recipe Add Louisiana+Oyster+Stew+Recipe to Yahoo My Web Add Louisiana+Oyster+Stew+Recipe to Google Bookmarks Add Louisiana+Oyster+Stew+Recipe to Stumbleupon Add Louisiana+Oyster+Stew+Recipe to Reddit




Peacemaker - Oyster Loaf Sandwich Recipe
Gumbo Recipe - Gumbo File with Oysters
Mastering A Basic Roux
RSS
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map


For FREE email updates, subscribe to the Cajun & Creole Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Sandie Jarrett. All rights reserved.
This content was written by Sandie Jarrett. If you wish to use this content in any manner, you need written permission. Contact BellaOnline Administration for details.

g


g features
Cassava Pone Recipe

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor