RECIPE: REC: Old Style Oyster Stew. T&T. Made this last night, the best Oyster Stew I've ever tasted...

[marianne]

This is from Tom Fitzmorris's cook book, "New Orleans Food" with tweaks from me due to the shortage of enough oyster liquor:

1/2 stick (4 Tbs.) butter

1 small yellow onion, chopped

2 Tbs. chopped celery

Liquor from oysters, below

2 cups half-and-half

1/4 tsp. ground black pepper

1 sprig fresh thyme or 1/4 tsp. dried

1 pint oysters

2 green onions, chopped

salt to taste

1. Melt the butter in a large saucepan. Add the onions and celery, and saute until very tender.

2. Add the oyster liquor, half-and-half, pepper, and thyme. Bring to a very light simmer and cook slowly for 15 minutes.

3. Add oysters and green onions, and cook until the oysters are plumped up and the edges are curly, 3-5 minutes. Add salt to taste. (may not need any salt, depending on the saltiness of the oysters and oyster liquor.)

Notes: this will only serve two if it is used as a main dish for supper, with bread/crackers and a salad. I think it will stretch to four, if used as a soup/first course.

 

[nan]

Thanks Marianne, that is pretty close to recipe I lost, since it's T&T will not tweak right away!

 

[marianne]

You are very welcome. Just to clarify my tweaks...

Tom's original recipe calls for 1 stick (8 Tbsp.) butter, 4 cups of oyster liquor, strained well, 3 dozen fresh shucked oysters, and 4 green onions, chopped.

I had to tweak because the 4 cups of oyster liquor was the problem...where do you get that much liquor from 3 dozen oysters, unless you save liquor from oysters used in another recipe? I guess a restaurant could do that, if they serve a lot of oyster dishes. To simplify, I just bought a pint of good oysters, used the liquor from the pint, and reduced the butter and green onions. It was delicious. Enjoy!