Oyster Stew Recipe
Ingredients
| 1/4 cup oil or bacon drippings | ||
| Flour | 1/2 Cup (16 tbs) | |
| Onions | 3 Tablespoon, chopped | |
| Bell pepper | 3 Tablespoon, chopped | |
| Celery | 1 Tablespoon, chopped | |
| Chicken broth | 2 Can (10oz) | |
| Pinch of dried basil | ||
| Pinch of thyme | ||
| Dash of garlic powder | ||
| Parsley | 1 Tablespoon, dried | |
| 1/4 cup chopped green onion tops | ||
| 1 pint oysters and liquid | ||
| 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.
Serve in soup bowls with crackers or French bread.
Serves 6.
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.
Serve in soup bowls with crackers or French bread.
Serves 6.
Chef
