| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Louisiana Mardi Gras Oyster Stew

1 1/4 cups water
3 dozen small to medium oysters, in their liquor
1/2 cup unsalted butter
1 cup finely chopped celery
3/4 teaspoon seafood seasoning
1/2 cup finely chopped green onions
2 cups whipping cream

1. Add water to the oysters and refrigerate at least 1 hour. Strain and reserve oysters and oyster water; refrigerate until ready to use.
2. Combine butter, celery, seafood seasoning and 3/4 cup of reserved oyster water in a large skillet. Cook over high heat for 3 minutes, shaking pan (versus stirring) almost constantly. Add remaining ½ cup oyster water and continue cooking and shaking the pan for 1 minute. Stir in green onions. Gradually add cream, whisking constantly. Add oysters and cook just until the edges begin to curl, about 2 to 4 minutes. Remove from heat and serve immediately, stirring well as you ladle out portions.

Makes 6 servings.

Recipe provided courtesy of National Fisheries Institute.

||| Save this Recipe on Delicious |||