Creole Oyster Stew

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 6 ounces chopped bacon
  • 1 stick unsalted butter
  • 1 cup chopped yellow onions
  • 1/2 cup finely chopped celery
  • 1/2 cup chopped green onions
  • 1 1/2 tablespoons minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • Pinch cayenne
  • 1/2 teaspoon chopped fresh thyme leaves
  • 1/2 cup all-purpose flour
  • 1/4 cup dry white wine
  • 1 quart oysters, picked over for shells, liquid drained and reserved
  • 3 cups milk
  • 1/2 cup chopped parsley leaves
  • 1/2 cup heavy cream
  • Hot sliced French bread, accompaniment
Directions
  • In a large pot, cook the bacon until crisp and the fat is rendered, 5 to 6 minutes. Drain on paper towels and set aside. Discard all but 1 tablespoon of fat from the pan.

  • To the fat remaining in the pan, add the butter and melt over medium heat. Add the onions and celery and cook gently, stirring, until soft, about 5 minutes. Add the green onions, garlic, salt, white pepper, cayenne, and thyme and cook, stirring, for 1 minute. Add the flour and cook, stirring, to make a light roux, about 3 minutes.

  • Add the wine and cook for 1 minute. Add the reserved oyster liquor and milk and bring to a boil. Reduce the heat and simmer until the liquid thickens, about 4 minutes. Add the oysters and parsley and simmer until the oysters start to curl, about 3 minutes.

  • Stir in the cream and reserved bacon and cook for 1 minute. Remove from the heat and adjust the seasoning, to taste. Serve hot with French bread.


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