Festive Oyster Stew Recipes

OYSTER STEW

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.

CHRISTMAS EVE OYSTER STEW

Steps:

• Add milk, butter and oysters with their juice to a double boiler or a large pot that fits inside of another pot. Fill the bottom pot as full of water as you can without it running over.
• Add a little celery salt, salt and pepper and then heat on low. Cook very slowy so the milk won't boil (I start at 1 pm. for dinner at 6 pm). Every now and then stir. After a few hours, do a taste test to adjust seasonings.
• Serve with oyster crackers.

OYSTER STEW CHRISTMAS EVE RECIPE

Steps:

• Melt the butter in a large saucepan over medium heat until it begins to foam.
• Cook and stir the celery, onion, and red bell pepper in the hot butter until soft, about 10 minutes.
• Stir the half-and-half and parsley through the vegetable mixture; season with salt and black pepper.
• Continue cooking until the mixture just begins to boil; add the oysters and any liquid from the can to the stew along with Louisiana-style hot sauce. Bring the mixture to a simmer and cook until the oysters begin to curl, 10 to 15 minutes more.
• Remove the saucepan from heat and allow the stew to sit 5 minutes before serving.

CHRISTMAS OYSTER STEW

Steps:

• 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. Stir continuously. 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.

FESTIVE OYSTER STEW

Steps:

• 1. Cut oysters in half set aside.2. Melt margarine in Dutch oven or large saucepan over medium heat. Add bell pepper and onions cook and stir until tender. Stir in flour, salt and pepper. Cook 1 minute, stirring constantly.3. Gradually stir in half-and-half, milk and reserved oyster liquid. Add potatoes and hot pepper sauce mix well. Cook over medium heat until stew is slightly thickened and potatoes are tender, stirring frequently.4. Stir in oysters and spinach. Cook over medium heat until thoroughly heated, stirring frequently.Nutrition Information Per Serving: Serving Size: 1 1/2 Cups * Calories: 380 * Calories from Fat: 220 * % Daily Value: Total Fat: 24 g 37% * Saturated Fat: 12 g 60% * Cholesterol: 85 mg 28% * Sodium: 520 mg 22% * Total Carbohydrate: 26 g 9% * Dietary Fiber: 1 g 4% * Sugars: 13 g * Protein: 14 g * Vitamin A: 45% * Vitamin C: 35% * Calcium: 30% * Iron: 25% * Dietary Exchanges: 1 1/2 Starch, 1 1/2 Lean Meat, 4 Fat or 1 1/2 Carbohydrate, 1 1/2 Lean Meat, 4 Fat