Oyster Stew
(from jessicalynn416’s recipe box)
Prep time: 15 minutes
Cook time: 30 minutes
Serves 8 people
Categories: Not Tried
Ingredients
- 6 ounces chopped bacon
- 1 stick unsalted butter
- 1 cup chopped yellow onions
- 1/2 cup finely chopped celery
- 1/2 cup chopped green onions
- 1 1/2 tablespoons minced garlic
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- Pinch cayenne
- 1/2 teaspoon chopped fresh thyme leaves
- 1/2 cup all-purpose flour
- 1/4 cup dry white wine
- 1 quart oysters, picked over for shells, liquid drained and reserved
- 3 cups milk
- 1/2 cup chopped parsley leaves
- 1/2 cup heavy cream
Directions
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In a large pot, cook the bacon until crisp and the fat is rendered, 5 to 6 minutes.
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Drain on paper towels and set aside.
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Discard all but 1 tablespoon of fat from the pan.
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To the fat remaining in the pan, add the butter and melt over medium heat.
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Add the onions and celery and cook gently, stirring, until soft, about 5 minutes.
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Add the green onions, garlic, salt, white pepper, cayenne, and thyme and cook, stirring, for 1 minute.
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Add the flour and cook, stirring, to make a light roux, about 3 minutes.
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Add the wine and cook for 1 minute.
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Add the reserved oyster liquor and milk and bring to a boil.
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Reduce the heat and simmer until the liquid thickens, about 4 minutes.
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Add the oysters and parsley and simmer until the oysters start to curl, about 3 minutes.
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Stir in the cream and reserved bacon and cook for 1 minute.
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Remove from the heat and adjust the seasoning, to taste.
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Serve hot with French bread.