"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Oyster Stew Recipe

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

Contributor:  
Contributor:  
Catherine Jeansonne
Added: Monday, December 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pint of oysters
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper
1/3 cup flour
1/2 tsp black pepper
2 cloves garlic
3 tbs margarine or oil

Directions:
Directions:
Melt margarine/oil in black iron pot. Add flour and stir constantly until flour turns very dark brown. Add onions and cook slowly for 10 minutes. Add all other ingredients and cook over low heat for 20 minutes. Add oysters and cook another 20 minutes. Serve over rice

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Houma Courier 1976

 

 

 

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