Recipe by Elaine Ann Foglio
"Oyster Stew has always traditionally been served by my mother and her Hollingsworth family roots from Georgia every Christmas Eve. The colors of red and green are very Christmas-like. I hope you enjoy it as much as we do."
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finely chopped celery
chopped green onion
chopped red bell pepper
salt and ground black pepper to taste
1 (12 ounce) can
Louisiana-style hot sauce
This made a yummy Oyster Stew for Christmas Eve. Hubby especially loved the huge oysters. I thought it would have been better if they had been chopped, but he said then they wouldn't really taste like oysters. The only change we would suggest is that you should add a little flour to the sauteed vegatable mixture (mirpoix) to make it into not quite a rue, this would help the fat blend better into the stew. Cook the veggies down until they are almost transluscent, add about a teaspoon of flour and cook until the flour is no longer raw (a minute or two at most), then continue with the recipe as written.
This is very good. I add a dash of salt and a lot of freshly ground black pepper. The hot sauce makes this great. This is very good with some small diced potatoes as well.
very colorful, but too different that no one wanted to touch it; they all went for the chili and chicken noodle soup, instead.
I agree it is colorful, you can leave out the red peppers, they were added for color for Christmas. Thanks for the reviews.
Very easy and good although next time I'm going to add more hot sauce. I couldn't taste the hot sauce at all.
* Percent Daily Values are based on a 2,000 calorie diet.
Oyster Stew Christmas Eve Recipe
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 352
** Calories from Fat: 273
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