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Oyster Stew

Source of Recipe

From "Chef Paul Prudhomme's Louisiana Kitchen" by Paul Prudhomme


List of Ingredients

â—¦ 1 ½ cups cold water
â—¦ 3 dozen small to medium oysters in their liquor, about 18 ounces
â—¦ ¼ pound (1 stick) unsalted butter
â—¦ 1 cup finely chopped celery
â—¦ ½ teaspoon ground red pepper (preferably cayenne)
â—¦ ¼ teaspoon white pepper
â—¦ ¼ teaspoon salt
â—¦ ½ cup finely chopped green onions
â—¦ 2 cups heavy cream


Recipe

Add the water to the oysters and refrigerate for at least one hour. Strain and reserve the oysters and oyster water; refrigerate until ready to use.

In a large skillet, combine the butter, celery, peppers, salt, and ¾ cup of the oyster water; cook over high heat 3 minutes, shaking pan (versus stirring) almost constantly. Add the remaining ½ cup oyster water and continue cooking and shaking the pan 1 minute. Stir in the green onions. Gradually add the cream, whisking constantly. Bring the mixture to a boil, whisking almost constantly. Add the oysters and cook just until oysters curl, about 2 to 4 minutes, whisking constantly. Remove from heat and serve immediately, stirring well as you ladle out the portions.

For a main course, ladle nine oysters, a little of the vegetables, and 1 cup of the liquid into each serving bowl; for an appetizer, serve half that amount.

Makes 4 main-course
or 8 appetizer servings