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Ed's New Orleans Style Oyster Stew Recipe

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This recipe for Ed's New Orleans Style Oyster Stew is from Ga-ga's 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:  
24 fresh oysters in their liquor
1/4 C flour or other thickening agent
1/4 C olive oil
1 C onion, finely chopped
1/2 C celery, diced
1/4 C bell pepper
1 T garlic, minced
1 1/2 qts seafood stock, including oyster liquor ( you may use chicken stock but as a last resort)
S & P
Croutons to taste
Grated Parmesan cheese
Garnish:
Sliced green onions
Chopped parsley
Directions:
Directions:
In a black iron pot, heat the oil on medium high heat. When the oil is hot, add the flour and stir constantly until flour turns brown. You may need to turn the heat down to medium. This is your roux.
When the roux is nice and dark, add the onions, celery, bell pepper & garlic. Sauté until the veggies are soft. If the roux is too thick, add a little stock.
Add the remainder of the stock and the oyster liquor & bring to a boil. Turn the heat down to low and simmer for 20 to 30 minutes, stirring occasionally. Add the oysters and remove from heat. The oysters can be left whole or chopped.

Pour stew into a bowl. Add croutons & top with green onions and parsley. Parmesan cheese can also be sprinkled on top of the stew.
Number Of Servings:
Number Of Servings:
4 to 6

 

 

 

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