OYSTER STEW WITH ANDOUILLE POTATO MASH
When we have that awful bone-chilling weather down here, I crave this hearty oyster stew. The plump oysters are bursting with flavor and the andouille gives it a good tweak.
Provided by Emeril Lagasse
Yield Makes 8 to 12 servings
Number Of Ingredients 16
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.
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
Make and share this Oyster Stew recipe from Food.com.
Provided by riffraff
Categories Stew
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook oysters in their liquor until edges just begin to curl.
- Add milk, butter, salt and pepper.
- Heat slowly, being careful to NOT boil.
- Serve immediately (for an extra "zip", sprinkle seafood seasoning on each serving).
Nutrition Facts : Calories 233.1, Fat 15.4, SaturatedFat 8.9, Cholesterol 80.9, Sodium 227.3, Carbohydrate 11.3, Protein 12.6
OYSTER STEW WITH VEGETABLES
Make and share this Oyster Stew with Vegetables recipe from Food.com.
Provided by Tonkcats
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut up any large vegetables.
- In a 3 quart saucepan combine vegetables, onions, bouillon granules, peppers, bay leaf and 1/2 cup water.
- Bring to boiling.
- Reduce heat. Cover and simmer over medium heat 5 to 7 minutes.
- Do not drain.
- Stir in evaporated milk.
- Heat through.
- Add undrained oysters to vegetable mixture. Cook over medium heat about 5 minutes or until edges of oysters curl, stirring frequently.
- If using canned oysters, just heat through.
- Remove bay leaf.
Nutrition Facts : Calories 245.9, Fat 10.6, SaturatedFat 5.6, Cholesterol 70.7, Sodium 316.3, Carbohydrate 22.1, Fiber 1.9, Sugar 0.5, Protein 16.4
OYSTER STEW WITH EVAPORATED MILK
This is a great stew for a cold and wintry night. It will warm you up inside.
Provided by Robyn Dye
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 1h
Yield 5
Number Of Ingredients 10
Steps:
- Place the carrots, potatoes, onion, celery, and bouillon cubes in a stock pot; pour enough water over the vegetables to cover. Turn heat to medium-high and bring to a boil; allow to boil for 30 minutes. Add the oysters with their juices and 1 teaspoon black pepper; boil another 3 minutes; reduce heat to low. Stir in the evaporated milk and butter; cook and stir until the butter melts completely. Season with salt and pepper to serve.
Nutrition Facts : Calories 325.1 calories, Carbohydrate 48.1 g, Cholesterol 69.7 mg, Fat 9.4 g, Fiber 5.8 g, Protein 13.4 g, SaturatedFat 4.9 g, Sodium 991.4 mg, Sugar 10 g
OYSTER STEW
Provided by Craig Claiborne
Categories appetizer
Time 15m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat butter in saucepan and add celery and onion. Cook, stirring, without browning, about 5 minutes.
- Add milk and cream and bring to the simmer. Add Worcestershire and Tabasco sauce, paprika, salt and pepper.
- Add oysters with their liquor and let simmer about three minutes or until oysters start to curl. Do not overcook or oysters will toughen. Serve in heated soup bowls with equal portions of parsley sprinkled on top.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 14 grams, Carbohydrate 14 grams, Fat 42 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 25 grams, Sodium 808 milligrams, Sugar 7 grams, TransFat 0 grams
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