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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By juliet2000
Nashville, TN
on December 19, 2011
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This was delicious but not very creole. My 18 year old son thought it was too creamy even though I used skim milk. The oysters were delicious and very mild tasting. I probably should have added more cayenne.
By newgrad302_1554501
Richmond, VA
on March 24, 2010
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This recipe is absolutely the best Oyster Stew I have eaten, nevertheless made. It is extremely rich, but it works oh so well! I made a few alterations: Kielbasa (on hand for bacon, no wine (didn't have, no celery (don't like, don't use Goat's Milk for milk/heavy cream (lactose issues and a half stick of butter (I do want to be around to make it again! Even with my alterations, I can't believe how delicious and rich this stew is. After it sits overnight and everything meshes...it's even better. One thing I'll omit in the next batch is the thyme - personally think it can do without it. But I do plan to add the wine - can't wait to see how it changes the flavor!!! Agree with many of the other reciews, it is "over the top", you can gain "10 lbs" easily...and you will definately "get raves". Thank you Emeril!!
By pristyn_11784570
Mechanicsville, VA
on April 06, 2009
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This is the best!!!!!!!!
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