Oyster Stew With Vegetables Recipe
Ingredients
| Oysters | 1 Pint, shucked | |
| Onion | 1 Large, chopped | |
| Green bell pepper | 1 Medium, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Butter/Margarine | 2 Tablespoon | |
| 1 8-ounce can tomatoes, cut up | ||
| 2 potatoes, peeled and chopped | ||
| 1/2 cup sliced pimiento-stuffed olives | ||
| Capers | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Dried marjoram | 1/4 Teaspoon, crushed | |
| Ground cinnamon | 1/8 Teaspoon | |
| Dash cayenne | ||
| Vinegar | 2 Teaspoon | |
Directions
Drain oysters, reserving liquid.
Cut up any large oysters, if desired; set aside.
In saucepan cook chopped onion, green pepper, and garlic in butter or margarine till tender.
Stir in oyster liquid and undrained tomatoes; add potatoes, olives, capers, salt, marjoram, cinnamon, and cayenne.
Bring to boiling.
Reduce heat and simmer, covered, 10 to 15 minutes or till potatoes are nearly tender, stirring occasionally.
Stir in oysters and vinegar.
Simmer about 5 minutes longer or till oysters are done.
Season to taste with additional salt and cayenne.
Cut up any large oysters, if desired; set aside.
In saucepan cook chopped onion, green pepper, and garlic in butter or margarine till tender.
Stir in oyster liquid and undrained tomatoes; add potatoes, olives, capers, salt, marjoram, cinnamon, and cayenne.
Bring to boiling.
Reduce heat and simmer, covered, 10 to 15 minutes or till potatoes are nearly tender, stirring occasionally.
Stir in oysters and vinegar.
Simmer about 5 minutes longer or till oysters are done.
Season to taste with additional salt and cayenne.
Chef
