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Started By
Message
anybody got an oster stew recipe handy?
Posted on 12/22/11 at 1:27 pm
Posted on 12/22/11 at 1:27 pm
On my phone and can't really search for one tia
2
Posted on 12/22/11 at 1:38 pm to LSUballs
Pint small oysters.
Saute 1/4 cup shallots, 1/2 cup mushrooms, Add garlic toward end (1 Tablespoon minced for me) in half stick butter while cooking two medium potatoes peeled and cut into 1/2 inch cubes. Drain potatoes when fork temder, add water from oysters, saute stuff, 1 cup heavy cream 1/2 teaspoon black pepper. Bring to a simmer and add oysters. Simmer for three to five minutes. Don't overcook oysters. Serve with crusty bread. Add tobasco or LA Gold Hot sauce if you like.
Saute 1/4 cup shallots, 1/2 cup mushrooms, Add garlic toward end (1 Tablespoon minced for me) in half stick butter while cooking two medium potatoes peeled and cut into 1/2 inch cubes. Drain potatoes when fork temder, add water from oysters, saute stuff, 1 cup heavy cream 1/2 teaspoon black pepper. Bring to a simmer and add oysters. Simmer for three to five minutes. Don't overcook oysters. Serve with crusty bread. Add tobasco or LA Gold Hot sauce if you like.
Posted on 12/22/11 at 1:40 pm to LSUballs
One quart oysters
Stick of butter or so
One chopped onion
Four stalks celery chopped
Chopped green onions
Quart of whole milk
Salt, pepper
Three or four slices of bacon
Cook bacon until crisp, remove and set aside, get rid of all except one tablespoon of bacon fat, add stick of butter , add onion and celery and sweat down slow, add a tablespoon of flour and make a five minute blonde roux over just medium heat, add oysters and liquid and just poach, add milk and seasonings to taste and bring to a quick boil then reduce to low simmer until it is heated through and just slightly thickened, add a few more pats of butter and swirl in.
Serve in bowl garnished with green onions and crumbled bacon and oyster crackers.
Stick of butter or so
One chopped onion
Four stalks celery chopped
Chopped green onions
Quart of whole milk
Salt, pepper
Three or four slices of bacon
Cook bacon until crisp, remove and set aside, get rid of all except one tablespoon of bacon fat, add stick of butter , add onion and celery and sweat down slow, add a tablespoon of flour and make a five minute blonde roux over just medium heat, add oysters and liquid and just poach, add milk and seasonings to taste and bring to a quick boil then reduce to low simmer until it is heated through and just slightly thickened, add a few more pats of butter and swirl in.
Serve in bowl garnished with green onions and crumbled bacon and oyster crackers.
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