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Stew - Oyster Stew Recipe With Canned Oysters Recipe

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This recipe for Stew - Oyster Stew Recipe With Canned Oysters is from Live To Eat Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 c. butter

6 Tbsp. flour

3 c. finely diced onions

2 c. finely diced celery

2 Tbsp. finely minced or pressed garlic

1 pt. whole milk

1 qt. Half-n-Half

2 cans diced potatoes, drained

1 tsp. Salt

1/4 tsp. Cayenne Pepper, or to taste

2 tsp. fresh ground Black Pepper

4 - 8 oz. cans of oysters (drain and reserve the liquid)

3/4 c. finely chopped parsley
Directions:
Directions:
In a medium, heavy-bottomed stockpot, melt 12 Tbsp. butter. Whisk in the flour to make the roux, stirring constantly, and cook for 5 to 8 minutes, until the roux is tan in color. Add the onions and celery, and cook for 10 minutes, stirring often. Add the garlic, and cook for 3 minutes.

Stir in the whole milk, the Half-n-Half, the diced potatoes, and the reserved oyster liquid. Season with salt, cayenne, and black pepper. Bring to a simmer and simmer for 5 minutes, do not boil.

Add the oysters and parsley. Bring the stew back up to a simmer, turn down heat to low, and keep warm until ready to serve. Stir in 8 Tbsp. butter that is cut into chunks, let butter melt, and remove from the heat. Serve and enjoy.

Makes 12 servings
Personal Notes:
Personal Notes:
This recipe can be made with canned oysters or fresh. Canned oysters are much easier!

 

 

 

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