Totten Inlet Oyster Stew Food

ANTOINE'S OYSTER STEW

Antoine's Oyster Stew image

Make and share this Antoine's Oyster Stew recipe from Food.com.

Provided by KathyP53

Categories Chowders

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

50 medium oysters, shucked (about 1 1/2 lb.)
1 cup oyster liquor
12 tablespoons unsalted butter
5 tablespoons flour
4 celery ribs, finely chopped
4 garlic cloves, finely chopped
1 large onion, finely chopped
1/2 cup finely chopped fresh curly-leaf parsley
1 tablespoon kosher salt
1 1/2 teaspoons fresh ground black pepper
1/4 teaspoon cayenne pepper
2 cups milk
2 cups heavy cream

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.

Nutrition Facts : Calories 911.3, Fat 65.2, SaturatedFat 36.9, Cholesterol 389.5, Sodium 1703.3, Carbohydrate 36.1, Fiber 1.4, Sugar 1.7, Protein 45.4

OYSTER STEW

Oyster Stew image

This is best Oyster Stew you ever had! It is elegant and satisfying. I serve it with toasted homemade bread. Serve it quick and hot! Try adding a drop or two of hot sauce in your stew -- it's delicious!

Provided by Buddy Sizemore

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 35m

Yield 4

Number Of Ingredients 7

Ingredients

½ cup butter
1 cup minced celery
3 tablespoons minced shallots
1 quart half-and-half cream
2 (12 ounce) containers fresh shucked oysters, undrained
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste

Steps:

Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.

Nutrition Facts : Calories 555.3 calories, Carbohydrate 13.5 g, Cholesterol 163 mg, Fat 51.1 g, Fiber 0.5 g, Protein 12.7 g, SaturatedFat 31.8 g, Sodium 308.8 mg, Sugar 1.6 g

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