Ingredients Jump to Instructions ↓

  1. 1/2 cup diced peeled boiling potatoes

  2. 1 tablespoon olive oil

  3. 1/4 cup chopped onions

  4. 2 pints freshly shucked oysters with their liquor, the liquor drained off and reserved

  5. 2 tablespoons minced fresh parsley

  6. 2 tablespoons minced garlic

  7. 1 1/2 teaspoons salt

  8. 1/4 teaspoon white pepper

  9. 28 turns freshly ground black pepper

  10. 1/2 teaspoon hot pepper sauce

  11. 1/2 teaspoon Worcestershire sauce

  12. 1 cup heavy cream

  13. 2 green onions or scallions, finely minced

  14. 2 tablespoons unsalted butter

Instructions Jump to Ingredients ↑

  1. In 3 cups of boiling water, cook the potatoes until firm-tender (al dente). † Heat the oil in a large skillet over high heat. Add the onions and sautÈ for 30 seconds. Add the reserved oyster liquor and cook 30 seconds more. † Add the parsley, garlic, potatoes, salt, white pepper, and 20 turns of the black pepper, and bring to a simmer. Stir in the hot sauce and Worcestershire and simmer for 1 minute. Add the cream and cook for 3 minutes. † Fold in the green onions and the oysters and cook just until the edges of the oysters start to curl, for about 2 minutes. Stay with it to be sure that oysters donít overcook. † To serve, ladle 1 1/2 cups of the stew into each of 4 shallow soup bowls and† top each with 2 turns black pepper. Serve, Louisiana style, with hot mini-biscuits. † Yield : 6 cups, 4 first-course servings


Send feedback