A simple and deliciously
spicy Cajun-style cream of oyster stew.
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 Cajun seafood seasoning
1/2 cup finely chopped green onions
2 cups whipping cream
- Add water to the oysters and refrigerate
at least 1 hour. Strain and reserve oysters and oyster water;
refrigerate until ready to use.
- 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 1/2 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.
