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Chalifoux's Oyster Stew Recipe

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This recipe for Chalifoux's Oyster Stew, by , is from The Simons Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, January 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter
1 cup minced celery
3 Tbsp. minced shallots
1 quarter half-and-half heavy cream
2 (12 oz) fresh shucked oysters, undrained
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste

Directions:
Directions:
1.- Melt butter in a large skillet over medium heat, and cook celery and shallots until tender. 2.- Pour half-and-half into a large pot over medium-high heat. Mix 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 pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking. Serve immediately.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35 minutes.

 

 

 

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