Email to Cat      

Oyster Stew

Source of Recipe

From "Louisiana Real and Rustic" by Emeril Lagasse


Recipe Introduction

"Sunday dinner, with all the trimmings, is served in Louisiana at noon when extended families gather after church services. It is a custom, too, that a lighter meal is served for supper that evening. In many families, oyster stew, served with soda crackers or French bread, is traditionally enjoyed on Sunday evenings during the winter months when oysters are in season."

List of Ingredients

• ½ stick plus 2 tablespoons (6 Tbsp) butter
• 2 Tbsp flour
• ½ cup chopped onions
• 2 cups milk
• 2 dozen oysters, shucked and drained, with ¼ cup oyster liquor reserved
• 1 tsp salt
• ¼ tsp cayenne
• ¼ tsp freshly ground black pepper
• 3 Tbsp chopped parsley
• ¼ cup chopped green onions
• 1 Tbsp chopped garlic


Recipe

Melt ½ stick (4 tablespoons) of the butter in a skillet over medium-high heat. Add the flour and cook, stirring constantly, for 3 to 4 minutes to make a blond roux, the color of sandpaper.

Add the onions and cook for 2 minutes. Add the milk, oyster liquor, salt, cayenne, and black pepper and bring to a gentle boil. Stir constantly for 3 to 4 minutes, or until the mixture thickens slightly. Add the parsley, green onions, garlic, and oysters. Bring to a gentle boil and cook until the edges of the oysters curl, 3 to 4 minutes.

Cut the remaining 2 tablespoons of butter into chips and add to the stew. Remove from the heat and serve immediately.

Makes 4 main-course servings