"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pascagoula Oyster Stew Recipe

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

Richard Craven -store#22 (via James Craven-Dad)


1/2 stick butter
1 tsp. canola oil
1 med white onion-sliced then chopped
2 stalks celery heart-finely diced
1 tbsp. fresh chives-chopped finely
1tbsp. fresh parsley-chopped finely
1 tsp. Lea&Perrins worchestershire sauce*'key'
1 tsp Louisiana hot sauce
1-1/2 gal. whole milk
1 tsp. salt
1 tsp. McCormick whole pepper medley-ground
1/2 tsp. celery salt
1/4 tsp. dried garlic powder
8 oz. jar clam juice
2 pints fresh oysters-'select' grade
2 c. red potatoes-peeled-diced

The Saute:
-butter,oil,onion,celery,chives and parsley
-saute med 15 min-

The Stew:
-add saute-begin to warm
-add remaining ingredients (except oysters and
-heat mix to very warm(~160 F)
-add oysters and potatoes
-hold,stir for twenty min on med heat or until..

Number Of Servings:
Number Of Servings:
It Depends
Preparation Time:
Preparation Time:
2 Hours
Personal Notes:
Personal Notes:
Serve with oyster crackers




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