Daddys Oyster Stew Food

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OYSTER STEW



Oyster Stew image

This rich, creamy stew is best made with freshly shucked oysters.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 12

4 tablespoons unsalted butter
1 medium white onion, cut into 1/2-inch dice
2 celery stalks, sliced into 1/4-inch pieces
4 cups milk
2 cups heavy cream
2 teaspoons coarse salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground white pepper
1 pint shucked oysters with liquor (juice)
Paprika, for garnish
Hot sauce, for garnish (optional)
Oyster crackers, for garnish

Steps:

  • Heat butter in a saucepan over medium-low heat. Add onion and celery; cook until softened, about 8 minutes. Do not brown. Add milk, cream, salt, cayenne, white pepper, and liquor. Bring just to a boil; cook, barely simmering, 5 minutes. Add oysters; cook just until edges curl, 3 to 4 minutes. Garnish with paprika; hot sauce, if using; and crackers. Serve.

DAD'S OYSTER STEW



Dad's Oyster Stew image

Quick, easy, and delicious oyster stew recipe.

Provided by Stephen Hart

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 15m

Yield 2

Number Of Ingredients 8

1 (10.75 ounce) can cream of mushroom soup
1 (8 ounce) can oysters
1 cup milk
1 (7.5 ounce) can mushrooms
3 tablespoons butter
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper

Steps:

  • Stir cream of mushroom soup, oysters, milk, mushrooms, butter, salt, black pepper, and cayenne pepper together in a saucepan over medium heat; bring to a simmer and cook until hot, about 10 minutes.

Nutrition Facts : Calories 449.2 calories, Carbohydrate 26.2 g, Cholesterol 117.2 mg, Fat 31.8 g, Fiber 2.8 g, Protein 16.6 g, SaturatedFat 15.3 g, Sodium 2315 mg, Sugar 10 g

BIG DADDY'S CAMP STEW



Big Daddy's Camp Stew image

I found this recipe in a church cookbook. It looks like it would be a winner for a camping trip. Just make sure to take a large group of campers with you or be the camp cook.

Provided by Chef Roly-Poly

Categories     Stew

Time 4h

Yield 25 Gallons of Stew

Number Of Ingredients 12

25 lbs stew meat
10 lbs onions, rough chopp
10 lbs potatoes, quartered
1 (2 ounce) can red peppers
1 gallon tomato juice
salt and pepper
3 gallons tomatoes
4 gallons mixed vegetables
4 gallons creamed corn
2 (2 ounce) cans garlic
3 gallons water
1 quart cooking sherry

Steps:

  • Mix stew meat, onions, tomatoes, tomato juice, water and red pepper in a 25 gallon pot. Cook until almost done; add potatoes, mixed vegetables, garlic, salt, pepper and cooking sherry. Cook until done, stirring frequently to keep from sticking. Add the corn and turn the fire to simmer. Stir good.Cook for 10 minutes and turn the fire out. This is 25 gallons of the best stew you will ever eat !

Nutrition Facts : Calories 1698.6, Fat 25.1, SaturatedFat 9.7, Cholesterol 290.3, Sodium 3047.8, Carbohydrate 227.4, Fiber 31.7, Sugar 52.8, Protein 130.1

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