|
|
|
 |
|
|
Oyster Stew
|
 |
|
1 stick Butter
1/2 cup chopped White Onion
1/2 cup chopped Celery
1/4 cup chopped Green Bell Pepper
1 tablespoon minced Garlic
1/4 cup finely diced Bacon
1/2 cup Flour
3 cups Chicken Stock
2 cups Oyster Liquor
1/2 pint Whipping Cream
2-3 dozen Oysters
1/4 cup sliced Green Onions
1/4 cup chopped Fresh Parsley
½ teaspoon Fresh Ground Black Pepper
dash Tabasco
|
1. Add butter to stockpot. Melt over medium heat.
2. Sauté onion, celery, bell pepper, and minced garlic until onion is soft, about 5 minutes.
3. Stir in bacon.
4. Stir in flour, stirring constantly until well blended.
5. Stir in chicken stock and oyster liquor gradually to keep mixture.
6. Bring to a boil over medium-high heat.
7. Reduce heat to low. Simmer 30 minutes.
8. Stir in whipping cream, oysters, sliced green onion, chopped fresh parsley, fresh ground black pepper, and Tabasco sauce.
9. Simmer 20 minutes.
|
 |
Preparation Time: |
Serves: |
| Recipe Origin: United States |
|
Submitted by: |
|
Jessica
Canada |
|
|
|
|
| This recipe has been viewed 2139 times. |
|
|
|
