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Oyster Stew

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Ingredients
  Oil/Bacon drippings 1⁄4 Cup (4 tbs)
  Flour 1⁄2 Cup (8 tbs)
  Chopped onions 3 Tablespoon
  Chopped bell pepper 3 Tablespoon
  Chopped celery 1 Tablespoon
  Chicken broth 2 Can (20 oz)
  Dried basil 1 Pinch
  Thyme 1 Pinch
  Garlic powder 1 Dash
  Fresh parsley/1 teaspoon dried parsley 1 Tablespoon
  Chopped green onion tops 1⁄4 Cup (4 tbs)
  Oysters and liquid 1 Pint
  Salt To Taste
  Pepper To Taste
Directions

Make a dark roux with oil and flour.
Add onions, bell pepper, celery and cook until wilted.
Add hot broth and other seasonings.
Cook for 30 minutes.
Add green onion tops, oysters and liquid.
Bring to a boil and cook 2 minutes or until edges of oysters curl.
Never reheat oysters after cooked.
If stew is to be served later, do not add oysters until just before ready to serve.
Sprinkle parsley and serve in soup bowls.
Serves 6.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Seafood
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes
Servings: 
6

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