Oyster Stew

SUBMITTED BY: Buddy Sizemore PHOTO BY: ELAINE92

"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!"

PREP TIME	15 Min
COOK TIME	20 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/2 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

READ REVIEWS (55)

DIRECTIONS

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.

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REVIEWS

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Reviewed on Nov. 17, 2006 by BUDDYMO

NOVMBER 2006 UPDATE! Over the years I've experimented with my original recipe. A nice addition would be one large potato minced fine and sautéed with the celery and shallots. After taking into consideration some of the comments that viewers have mentioned concerning celery and shallots, this year I used a microplane to finely grate both the shallots and celery then sautéed them in the butter with the finely minced potato. Before I microplaned the celery I cut the stringy layer off the celery stalks. You could even use a small juicer to do this instead.This is a suggstion for thoes who may not like the larger peices of celery and shallots. I must say this method distributes the flavors and melds wonderfully. I used this new method recipe yesterday and was really blown away with the result. This is my familys favorite indlugence during the winter. I ALWAYS use fresh oysters. Thank's to all viewers, hope you enjoy! Buddy Sizemore

27 users found this review helpful

Reviewed on Jan. 23, 2004 by RECIPIEMASTER

very easy and hearty dish with enough delicious butter to satisfy people who would not normally go anywhere near an oyster in it's unsubmerged format! Buy oysters in the shell even if you never opened one, as you can pop them in the microwave for 1 1/2 minutes to loosen them up, and then use a paring knife to cut the meat from the shell. This is oyster season (R months) and 2 dozen oysters is enough for this recipe. Reserve all liquid exuding from the oysters and strain before adding to the stew. The microwave method seems like a hideous shortcut but opening them by hand at the last minute for dinnertime is a pain too! Good cooking!

12 users found this review helpful

Reviewed on Sep. 14, 2003 by IW8FORSNO

This was very easy and foolproof. The taste was surprisingly delicious even though there were so few ingredients. We added a few oyster crackers before serving and it was exceptional. I highly recommend this stew!

12 users found this review helpful

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