Beazell's Cook Book

Oyster Stew by George King, Jr.

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4 Tbsp unsalted butter
1 pint oysters with their liquor, about 2 dozen
1/4 cup flour
1 celery stalk minced
1 medium Vidalia minced
1 1/2 cup milk
1 can Pet evaporated milk
Splash of Louisiana hot sauce
Black pepper
1 Tbsp parsley minced or flakes
Beazells to taste

METHOD
Strain the oyster juice into a bowl to remove any grit. Reserve the juices. Rinse the oysters well, under cold water. Put them in a bowl.

Melt the butter in a pot over medium heat. Add the flour and stir to make a roux. Reduce the heat to medium-low and cook the mixture for a few minutes, stirring often. When the roux turns the color of coffee-with-cream, stir in the celery and onions. Increase the heat to medium and cook for 2-3 minutes, stirring frequently.

Add the oyster juice and any juices the oysters in the bowl have released. The flour in the roux will absorb the liquid and turn into a paste. Slowly add the milk and Pet, stirring to incorporate as you pour them in. Add a healthy splash or two of hot sauce, to taste. Heat the stew to steamy, but below a simmer, over low heat, cook for 15 minutes. (Do not let the stew boil!) Add the oysters and cook for another 2 minutes, or until the edges of the oysters just begin to curl.

Add Beaz and freshly ground black pepper to taste. Garnish with chopped parsley. Serve with oyster crackers and top with Beazells for color and flavor.

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