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    Oyster Stew

    Source of Recipe

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

    List of Ingredients

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


    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 cup of the oyster water; cook over high heat 3 minutes, shaking pan (versus stirring) almost constantly. Add the remaining 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




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