Aunt Effies Oyster Stew Food

AUNT EFFIE'S OYSTER STEW

Steps:

• Combine 3 cups water and potato in a Dutch oven over medium heat; bring to a boil and cook until the potato is soft, 4 to 5 minutes.
• Stir the butter into the potato cubes and cook an additional 5 minutes.
• Whisk the flour and 1/3 cup water together in a small bowl until smooth; stir into the potato mixture.
• Mix the oysters with their liquid, whipping cream, mushrooms, powdered milk, salt, and Worcestershire sauce into the potato mixture; cook until warmed through, 5 to 10 minutes. Thin with additional water as needed, adding 1/4 cup at a time, stirring continually, until you get your desired consistency.

OYSTER STEW

Steps:

• In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Ladle the soup into the terrine.

OYSTER STEW WITH ANDOUILLE POTATO MASH

Steps:

• Make the potatoes:
• In a large skillet over medium-high heat, brown the sausage, stirring, about 6 minutes, then drain on paper towels. Set aside.
• Put the potatoes in a large saucepan, add enough water to cover and 1/4 teaspoon of the salt, and bring to a boil. Reduce the heat to medium and simmer until fork-tender, about 12 minutes. Drain and return the potatoes to the saucepan over medium heat to dry for about 2 minutes. Mash the potatoes with a fork, add the andouille and cream, and stir to mix. Stir in the remaining 1/4 teaspoon salt and the black pepper. Keep hot over very low heat.
• Make the stew: In a large skillet over medium heat, melt the butter. Add the onion, salt, and black pepper and cook, stirring for 3 minutes. Add the garlic and cream and simmer for 3 minutes. Add the oysters, and their liquor, the parsley, Worcestershire, and hot sauce and cook until the edges of the oysters curl, about 4 minutes.
• To serve, spoon equal amounts of the mashed potatoes into small serving bowls and top each with a generous ladleful of the oyster stew. Pass on a tray.

AUNT EFFIE'S OYSTER STEW

Steps:

• Combine 3 cups water and potato in a Dutch oven over medium heat; bring to a boil and cook until the potato is soft, 4 to 5 minutes.
• Stir the butter into the potato cubes and cook an additional 5 minutes.
• Whisk the flour and 1/3 cup water together in a small bowl until smooth; stir into the potato mixture.
• Mix the oysters with their liquid, whipping cream, mushrooms, powdered milk, salt, and Worcestershire sauce into the potato mixture; cook until warmed through, 5 to 10 minutes. Thin with additional water as needed, adding 1/4 cup at a time, stirring continually, until you get your desired consistency.

ANTOINE'S OYSTER STEW

Steps:

• COmbine oyster liquor with 1 cup water in a 2 quart saucepan. Bring to a simmer over medium heat. Add the oyster and simmer until their edges just begin to curl, about 2 minutes. Strain oysters through a fine sieve set over a medium bowl. Reserve oysters and cooking liquid separately.
• Heat butter in a 4 quart saucepan over medium-high heat. Add flour and cook, whisking constantly, until goldn brown, 3-4 minutes. Reduce heat to medium, add celery, garlic, onions, parsley, salt, pepper, and cayenne. Cook, stirring frequently with a wooden spoon, until onions and celery are very soft, about 25 minutes.
• Stir in milk, cream, and reserved oysters with their cookingliquid and cook, stirring occasionally, until just hot, about 5 minutes. Serve immediately.

CAJUN OYSTER AND SCALLOP STEW

Steps:

• Melt 2 tablespoons of the butter in a sauce pan over medium heat. Add the green onions, celery and garlic and saute until slightly softened. Remove form the heat.
• In a seperate pan over medium heat, melt remaining butter and whisk in the flour. Whisk in the half & half, and bring just to a simmer, being careful no to boil it. Reduce heat to low and add the seasonings (parsley through black pepper). Add the vegetable mixture and the oysters and scallops. Simmer for 15 minutes, stirring frequently.
• Add the Worcestershire and sherry and contimue to simmer until the stew thickens.
• Ladle into bowls and top with croutons and serve.