Monday, December 14, 2009

Oyster Stew

Oyster Stew is a great comfort food in the winter months...

1/2 cup butter
1 cup chopped celery
1 cup chopped carrots
3 tablespoons chopped onions
1 ½ cup potatoes
1 tablespoon thyme
1 tablespoon dill
1 quart half-and-half cream
1 container fresh shucked oysters, undrained
salt and ground black pepper to taste
4 shakes celery salt
cayenne pepper to taste

Melt ½ the butter in a large skillet over medium heat. Cook the celery, carrots and onions with thyme and dill until tender. Place to the side.

Boil the potatoes until cooked and place to the side.

Melt the rest of the butter in a large skillet over medium heat and add the oysters with the juice. Add salt and black pepper and cook until the oysters curl.

Pour half-and-half into a large pot over medium-high heat. Pour the cooked oysters and their liquid into the pot.

Mix in the cooked vegetables and potatoes. Add a few shakes of celery salt and the cayenne pepper. Stir continuously. Lower the heat and let simmer for 5 minutes.

Serve the stew with crusty bread.

Special thanks to my mom for sharing her recipe for oyster stew. xx


Blackeyed Susan said...

OMG YUM. Can you make this? I stink at cooking, I will share this recipe with my mom though! :P

Southern Aspirations said...

awesome recipe. If you head over to St. Michaels, let me know. There is this one restaurant with a non-traditional oyster stew that is amazing. A little extra kick and we still can't figure out exactly what's in it. Try to go there each time we visit. (I just have to get the name of the restaurant from his parents!!)