Oyster Stew
A beautiful creamy stew made with fresh Louisiana oysters.
Servings 6
Ingredients
- 1 Qt oysters in their natural water
- 4 T Salted butter
- 4 T Self-rising flour
- Fresh ground pepper
- 3 Green onion tops chopped small
- 2 Celery stalks chopped small
- 3 in Mushrooms sliced and cut half
- 4 in Artichoke bottoms cut small pieces
- 1 Quart Half & Half 'Cream'
- Tony Chacere's Cajun Seasoning optional
Instructions
- On medium-low heat, melt butter in heavy pot, then sauté green onions and celery. Take care not to burn the butter.
- Add flour one tablespoon at a time, stirring well, dissolving lumps each time, making a white roux (not brown).
- Add half and half in small amounts at a time, stirring until smooth each time, being careful not to scorch the cream. Milk may be added if 1 quart. of Half and Half is not enough.
- Add a couple spoons of oyster water, and stir. Alternate oyster water and cream until you have a nice chowder-type base.
- Add black pepper and Tony Chachere's to taste. Taste and add salt if needed.
- Once you have the base seasoned as you like and piping hot all the way through, add the mushrooms and artichokes, stirring and heating through again.
- Lastly, add the oysters and cook only a few minutes more. The edges of the oysters will curl, like lace, when they are done.
Notes
Garnish with fresh parsley and serve promptly with fresh French bread and salad.
*Serves 6 as appetizer or soup course. Serves 4 as main course.
*Serves 6 as appetizer or soup course. Serves 4 as main course.