By: Cremon (from Recipie Zaar)
Oysterman says: "I made this stew and it was incredible. It is a nice twist on an old recipie. Try it this year"!
Cremon: For years, its been a tradition in my family to eat oyster stew at the start of dinner Christmas night (not Christmas eve). The celery salt and paprika give the stew that red and green Christmas color too. Oyster stew always makes me think of Christmas no matter where or when I eat it. We always had 10 or more people at the table and there were never leftovers of this stew. I still love this recipe and it is my favorite - I've never had anything close, even at fine restaurants.
SERVES 10 -12 (change servings and units)
Change to: Servings US Metric
2 cups butter, separated
1 1/2 cups finely minced celery
5 tablespoons finely minced shallots
1 gallon half-and-half
2 (32 ounce) containers fresh shucked oysters, undrained
salt & fresh ground pepper (at least 2 round tablespoons)
6 dashes Tabasco sauce
10-12 pinches paprika, 1 pinch per bowl
Melt 2 sticks of butter in a large skillet over medium heat, add the celery and shallots and saute until the shallots are translucent.
Pour half-and-half into a large pot over medium-high heat.
Mix in 2 sticks of butter, celery, and shallot mixture.
When the mixture is almost boiling, pour the oysters and their liquid into the pot.
Season with salt, pepper and Tabasco sauce.
Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.
Add celery salt and paprika to each bowl along with a 1 1/2 - 2 tablespoon square of butter from the remaining sticks.
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