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Louisiana Mardi Gras Oyster Stew

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    Source: www.allfood.comReport recipe

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    Nutrition Info . . .

    VitaminsA, C, D, P
    MineralsCopper, Natrium, Silicon, Calcium, Magnesium, Sulfur, Chlorine

    Ingredients Jump to Instructions ↓

    1. 1 1/4 cups water

    2. 3 dozen small to medium Louisiana oysters, in their liquor ounces)

    3. 1/4 pound (1 stick) unsalted butter

    4. 1 cup finely chopped celery

    5. 3/4 teaspoon Chef Paul Prudhomme's Seafood Magic

    6. 1/2 cup finely chopped green onions

    7. 2 cups heavy cream

    Instructions Jump to Ingredients ↑

    1. Add the water to the oysters and refrigerate at least 1 hour. Strain and reserve the oysters and oyster water; refrigerate until ready to use.

    2. In a large skillet combine the butter, celery, Seafood Magic and 3/4 cup of the oyster water. Cook over high heat for 3 minutes, shaking pan (versus stirring) almost constantly.

    3. Add the remaining 1/2 cup oyster water and continue cooking and shaking the pan for 1 minute. Stir in the green onions. Gradually add the cream, whisking constantly. Add the oysters and cook just until the edges curl, about 2 to 4 minutes, whisking constantly.

    4. Remove from heat and serve immediately, stirring well as you ladle out the portions.

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