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.

Bon Appetit