Louisiana Oyster Stew Recipe
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.
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.
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