Recipe by Emily Tisdale
"A complete change from the typical dish, this is inspired by the recipe of the Walker family of Orange Beach, AL. It is roux based, not cream, and is rich, hearty and deeply satisfying. Red pepper flakes and/or hot sauce may be added as desired."
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rendered bacon fat
onion, finely chopped
celery, thinly sliced
potatoes, peeled and cubed
ground black pepper
I didn't have half & half available so decided to try this roux based version and it was surprisingly very good. Leftovers the next day were even better.
GREAT recipe!!! it was a big hitfor the whole family! my dad says it his favorite stew by far... the only thing i changed was i used milk instead of water to make it more creamy. I will definitely be serving this again.
I have made this several time's But change a couple things I use milk in place of the water and add a couple squirts of hot sauce with about 2 qts of oysters instead of one... we love oysters.... just before serving this is how my dad always made it when we were kids.
* Percent Daily Values are based on a 2,000 calorie diet.
Walkers' Brown Oyster Stew
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 110
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