Seafood Recipe of the Month
Creole Oyster Stew
With Fall just around the corner, here is a good recipe for that first cold spell. Oysters are always good but are at their peak in the months with an R in them. This is because in the summer months they get a little milky. This recipe is fairly standard but with a creole twist.
4 T butter
1/2 c chopped celery and 1/2 cup chopped shallots or green onions
Melt butter and simmer vegetables until just tender - do not brown. In a large sauce pan, heat, but don't boil, 1 pint half and half cream. At the same time, bring to simmering in their own juice 1 1/2 pint oysters and let them cook very gently until their edges begin to curl.
Combine all ingredients and season with:
1/2 t Accent, 1/2 t salt, 1/8 t pepper or more to taste, dash or two of Tabasco, 1 T sherry wine, 1 T sugar, 4 T butter, 2 T condensed cream of tomato soup. Add 1 T finely chopped parsley and simmer very gently until the butter melts or for about five minutes. When serving, top with a generous dab of whipped cream and serve with oyster crackers.