Source: America's Favorite Food Associations

Louisiana Mardi Gras Oyster Stew
Makes a delicious appetizer or main dish!
Serves: 4-5
Prep Time: 25 minutes
Cook Time: 6-7 minutes


1 1/4 cups water
3 dozen small to medium oysters, in their liquor
1 stick butter, unsalted
1 cup celery, finely chopped
3/4 teaspoon Chef Paul Prudhomme's Seafood Magic
1/2 cup green onions, finely chopped
2 cups heavy cream

Add the water to the oysters and refrigerate at least 1 hour. Strain and reserve the oysters and oyster water; refrigerate until ready to use.
In a large skillet combine the butter, celery, Seafood Magic and 3/4 cup of the oyster water. Cook over high heat for 3 minutes, shaking pan (verses stirring) almost constantly.
Add the remaining 1/2 cup oyster water and continue cooking and shaking the pan for 1 minute. Stir in the green onions.
Gradually add the cream, whisking constantly. Add the oysters and cook just until the edges curl, about 2 to 4 minutes, whisking constantly. Remove from heat and serve immediately, stirring well as you ladle out the portions.
For the main course, ladle 9 oysters, a little of the vegetables and 1 cup of the liquid into each serving bowl. For appetizer, serve 1/2 of that amount.