Fishandseafood - Oyster Stew Recipes By Mona M

1 pint shelled oysters
1/4 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
1/3 cup chopped bell pepper
3 tablespoons flour
5 cups milk
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 tablespoon Worcestershire sauce


Drain oysters and save liquid. Melt butter. Add onions, celery and bell pepper. Sauté until tender. Add flour and stir until smooth. Gradually add milk and oyster liquid. Add salt and pepper. Heat to boiling point. Reduce heat and let cook for 15 to 20 minutes. Add oysters and Worcestershire sauce. Let cook until oysters curl, about 3 to 5 minutes.

SERVES: 10 - 12

Copyright 1994 The Junior League of Baton Rouge, Inc. All rights reserved.



posted by Mona M 01-06-102 2:14 PM

Oyster Stew 2
Prep Time: approx. 5 Minutes. Cook
Time: approx. 20 Minutes. Ready in: approx. 25 Minutes.
Makes 4 servings.
Printed from Allrecipes, Submitted by Buddy Sizemore

1/2 cup butter
1 cup minced celery
3 tablespoons minced shallots
1 quart half-and-half cream
2 (12 ounce) containers shucked oysters
salt to taste
ground black pepper to taste
1 pinch cayenne pepper, or to taste


In a large frying pan combine butter, celery and shallots over a medium heat. Cook until the shallots are translucent.

Pour half-and-half into a large pot over medium-high heat. Stir in the butter, celery and shallot mixture, stir
continuously. When the mixture is almost boiling pour the oysters and their liquid into the pot. Season with salt, pepper and cayenne. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.



posted by Mona M 09-14-100 2:30 AM

Oyster Stew
from River Road Recipes... The Textbook of Louisiana Cuisine

1/2 stick butter
1 tablespoon flour
1 small bunch green onions, chopped
1 quart milk
1 rib celery
6 cloves
Salt
Red pepper
Worcestershire sauce
White pepper
3 dozen oysters and liquor


Make roux of flour and butter. Add white part of chopped onion and cook for short while.

Heat milk separately; add to roux. Add green part of chopped onions, chopped celery, cloves, and seasonings. Cook slowly. When thickened, add oysters and liquor. Do not boil. Serve very hot. Remove cloves before serving.

SERVES 3