OYSTER STEW WITH EVAPORATED MILK
This is a great stew for a cold and wintry night. It will warm you up inside.
Provided by Robyn Dye
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 1h
Yield 5
Number Of Ingredients 10
Steps:
- Place the carrots, potatoes, onion, celery, and bouillon cubes in a stock pot; pour enough water over the vegetables to cover. Turn heat to medium-high and bring to a boil; allow to boil for 30 minutes. Add the oysters with their juices and 1 teaspoon black pepper; boil another 3 minutes; reduce heat to low. Stir in the evaporated milk and butter; cook and stir until the butter melts completely. Season with salt and pepper to serve.
Nutrition Facts : Calories 325.1 calories, Carbohydrate 48.1 g, Cholesterol 69.7 mg, Fat 9.4 g, Fiber 5.8 g, Protein 13.4 g, SaturatedFat 4.9 g, Sodium 991.4 mg, Sugar 10 g
OYSTER STEW
Steps:
- In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Ladle the soup into the terrine.
OYSTER STEW SUPREME
Don't let the list of ingredients intimidate you - this actually goes together very quickly and makes a perfect last minute hearty and satisfying dinner.
Provided by Sherri Dodsworth
Categories Stew
Time 30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Sauté diced bacon in a non-stick soup pot over low heat until rendered.
- Add butter and heat until melted.
- Add onions, celery and garlic and continue to cook over low heat, stirring occasionally, until translucent, taking care not to let them brown.
- Add salt and pepper to taste, pinch of cayenne, thyme and Wondra or other fine white flour, whisking steadily to make a roux.
- Cook, whisking steadily, for several minutes.
- Slowly whisk in clam juice, whisking until smooth, then sherry, whisking until smooth.
- Whisk in cream, whisking until smooth, then whisk in evaporated milk, whisking until smooth.
- Raise heat slightly, stir while bringing just until it starts to boil, then lower heat and whisk until slightly thickened, about 5 minutes.
- Stir in oysters with their liquor, several dashes of Worcestershire sauce and the chopped parsley.
- Continue to heat, stirring occasionally, until oysters curl at the edges indicating they are heated through.
Nutrition Facts : Calories 438.8, Fat 35.2, SaturatedFat 20.7, Cholesterol 136.2, Sodium 367.2, Carbohydrate 14.6, Fiber 0.7, Sugar 2.1, Protein 10.5
THE BEST OYSTER STEW YOU'LL EVER HAVE
I have went to many a restaraunt and tried oyster stew (I ive near the ocean) but none can compare to that of my Mom's recipe! It winns my vote Everytime!!! It tastes good the first day but refrigerate and reheat the next day and it is even better!!!
Provided by Rayna Green
Categories Other Soups
Time 2h50m
Number Of Ingredients 7
Steps:
- 1. Dice the Onion
- 2. Cut the Potatoes in small cubes
- 3. Put all ingredients in a large stock pot
- 4. Use cans from milk to add water.
- 5. Cook on med heat stirring occasiionally until onions and potatoes are tender.
- 6. Add Salt, Pepper, Onion Powder to taste. *For added tastiness serve with galic toast
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- Drain oysters and reserve their liquid. If the reserved liquid is particularly gritty, strain it through a double layer of cheese cloth.
- In a large saucepan over medium to medium-low heat, melt the butter. Stir in garlic and cook for 1 minute. Sprinkle flour over the top and whisk to incorporate. (I like to use this flat whisk.) Then whisk in salt, Worcestershire sauce, and hot pepper sauce. Cook for 1 minute, whisking gently all the while.
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