Carmen Jackson's Oyster Stew
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 10 -12 shucked oysters (2 jars more or less)
- 1 quart half-and-half
- 1 large minced onion
- 1 celery rib, diced
- 2 tablespoons butter
- 1 teaspoon flour
- salt and pepper
directions
- Melt the butter in a sauce pan.
- Add the onions and celery and wilt them.
- Using a colander drain the oysters over the pan.
- Let cook down.
- Add the flour and cook as you would for a white sauce.
- Slowly add the half and half creating a thin cream sauce.
- Add the oysters and cook until the edges curl.
- Re-season with salt and white pepper.
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RECIPE SUBMITTED BY
I'm finally posting recipes after years of using this site. I want to be able to access treasured recipes without lugging a ton of books south with me when I move to Lake Chapala in Mexico.
Recently retired after 35 years teaching Algebra to 8th graders. I learned to cook at my mother's knee (and Julia Child expanded my vision). She was a 1st generation Swedish-American. Christmas was when we immersed outselves in the Swedish culture and food. Many of the recipes I have recently posted are from her hand-written notes and recipes. My one real regret is that she would never write down the "juice" she used to make pickled herring.
Favorite cookbook? I have over 100 or so. I love reading recipes.
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