Casamentos Oyster Stew Recipes
OYSTER STEW
This is best Oyster Stew you ever had! It is elegant and satisfying. I serve it with toasted homemade bread. Serve it quick and hot! Try adding a drop or two of hot sauce in your stew -- it's delicious!
Provided by Buddy Sizemore
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
- Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.
Nutrition Facts : Calories 555.3 calories, Carbohydrate 13.5 g, Cholesterol 163 mg, Fat 51.1 g, Fiber 0.5 g, Protein 12.7 g, SaturatedFat 31.8 g, Sodium 308.8 mg, Sugar 1.6 g
CASAMENTO'S OYSTER SOUP
From The Times-Picayune: "This little-seen recipe for a classic looks unchanged from the time the restaurant opened in 1919. It's one of 49 recipes in Kit Wohl's "New Orleans Classic Seafood" (Penguin Publishing.)"
Provided by Busters friend
Categories Onions
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a medium saucepan bring the water to a boil. Add the oysters and cook for 3 minutes. Remove oysters with a slotted spoon and reserve 3 cups of liquid.
- In a Dutch oven over medium heat, cook celery and onions in 1 tablespoon of butter, stirring constantly until tender. Stir in 2 ½ cups of the reserved liquid, garlic, thyme, red pepper and bay leaf; bring to a boil. Stir in the cream. Reduce the heat and simmer 5 minutes. Stir in the milk and return to a simmer.
- Melt the remaining butter in a small saucepan over low heat. Add the flour, stirring until smooth. Cook 1 minute, stirring constantly, then cook for about 3 more minutes until smooth (the mixture will be very thick).
- Gradually add the flour mixture to the saucepan, stirring with a wire whisk until blended. Add oysters, salt and white pepper. Cook until thoroughly heated. Remove from heat, discard bay leaf and serve immediately.
Nutrition Facts : Calories 644, Fat 39.1, SaturatedFat 21.4, Cholesterol 253.8, Sodium 838.6, Carbohydrate 37.1, Fiber 1.3, Sugar 7.9, Protein 35.5
CASAMENTO'S - OYSTER STEW
Provided by Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Mix everything except milk in a large pot and cook over medium heat, stirring every 30 seconds until the butter is completely melted and everything is simmered. Finally, add 1/3 gallon of milk and allow cooking over medium heat until the milk starts to rise in the pot. Do not let it overflow.
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Estimated Reading Time 2 minsTotal Time 35 mins
- When the butter is melted, add the shallots and celery and cook until they are soft, about 5 minutes. Add in the garlic, cayenne, thyme, salt, and pepper, and cook just until you can smell the garlic.
- Now add the heavy cream and milk and cook until your stew just starts to simmer, but is not boiling. Turn down the heat and add your oysters along with the brine they came in. Cook until the oysters just start to turn up around the edges - any longer and your oysters are going to get rubbery.
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