MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Nawlins Oyster Stew
Categories: Seafood, Dairy, Vegetables, Herbs
Yield: 4 servings

5 tb Unsalted butter
1 pt Oysters w/liquor; jarred or
- fresh shucked, about 2
- dozen
1/4 c A-P flour
2 Ribs celery; minced
1 md Yellow or white onion;
- minced
1 3/4 c Milk
1/4 c Cream
Splash Tabasco
Salt & fresh ground pepper
1/2 c Fresh parsley; minced

STRAIN AND RESERVE THE OYSTER JUICE: Strain the oyster
juice through a fine-meshed sieve into a bowl to remove
any grit. Reserve the juices.

Rinse the oysters well, under cold water. Put them in a
bowl.

MAKE A ROUX: In a large pot, melt the butter over medium
heat. Add the flour and stir to make a roux. Reduce the
heat to medium-low and cook the mixture for a few
minutes, stirring often.

ADD THE CELERY AND ONIONS: When the roux turns the color
of coffee-with-cream, stir in the celery and onions.
Increase the heat to medium and cook for 2 to 3 minutes,
stirring frequently.

ADD THE OYSTER JUICES, MILK, CREAM, AND HOT SAUCE: Add
the oyster juice and any juices the oysters have
released into the bowl. The flour in the roux will
absorb the liquid and turn into a paste. Slowly add the
milk and cream (if using), stirring to incorporate as
you pour. Add a healthy splash or two of hot sauce, to
taste.

HEAT THE SOUP UNTIL STEAMY: Heat the soup to steamy, but
below a simmer, over low heat. Cook for 15 minutes. (Do
not let the soup boil!)

ADD THE OYSTERS: If you are working with large oysters,
you may want to chop them into bite-sized pieces. Add
the oysters and cook for another 2 minutes, or until the
edges of the oysters just begin to curl.

If you want the stew to be more like a smooth soup,
purée until smooth.

SEASON, GARNISH AND SERVE: Add salt and freshly ground
black pepper to taste. Dole out into individual soup
bowls. Garnish with fresh chopped parsley to serve.

By Elise Bauer

Makes: 4 to 6 servings

RECIPE FROM: https://www.simplyrecipes.com

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