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Old-Style Oyster Stew

Source of Recipe

From "Tom Fitzmorris's New Orleans Food" by Tom Fitzmorris


Recipe Introduction

"This is the oyster stew that was once common in the casual seafood restaurants of New Orleans, especially around West End. Like West End itself - which was totally destroyed by Hurricane Katrina - this dish is a little more than a memory. But it's a very good memory, and one that's easily revived in a home kitchen."

List of Ingredients

◦  1 stick (8 Tbsp) butter
◦  1 small yellow onion, chopped
◦  2 Tbsp chopped celery
◦  4 cups oyster liquor, strained well
◦  2 cups half-and-half
◦  ¼ tsp black peppercorns
◦  1 sprig fresh thyme (or 1/4 tsp dried)
◦  3 dozen fresh, shucked oysters
◦  4 green onions, chopped
◦  Salt to taste


Recipe

Melt the butter in a large saucepan. Add the onion and celery, and sauté until tender.

Add the oyster liquor, half-and-half, peppercorns and thyme. Bring to a very light simmer and cook slowly for 15 minutes.

Add the oysters and green onions, and cook until the oysters are plumped up and the edges are curly, 3 to 5 minutes. Add salt to taste. (You may not need any salt, depending on the saltiness of the oysters and oyster liquor.)


Serves 4