Source:
America's Favorite Food Associations
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Louisiana Mardi Gras Oyster Stew
Makes a delicious appetizer or main dish! |
Rating:
Rate This Recipe |
Serves:
4-5
Prep Time:
25 minutes
Cook Time:
6-7 minutes
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1 1/4 cups water
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3 dozen small to medium oysters, in their liquor
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1 stick butter, unsalted
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1 cup celery, finely chopped
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3/4 teaspoon Chef Paul Prudhomme's Seafood Magic
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1/2 cup green onions, finely chopped
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2 cups heavy cream
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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.
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