• Tommy Centola

Cajun Oyster Stew in Patty Shells

Updated: Jan 4

This is the best time of the year for Oysters. They start showing up everywhere. Of course, there is nothing like shucking an oyster and popping it in your  mouth. However, many people don’t like raw oysters. This week, I will feature two cooked oyster dishes.

6 Baked Patty Shells

3/4 cup Vegetable Oil

1 cup Flour

1 cup Onion, diced

1/2 cup Celery, diced

1/2 cup Green Bell Pepper, diced

1 tablespoon Garlic, minced

2 quarts Oyster Liquor

24 large Oysters

3/4 cup Green Onions, chopped

1/2 cup Parsley, chopped

Salt and Cracked Black Pepper to taste

Pre-bake the patty shells according to package directions and set aside. In a heavy-bottomed sauce pot, preheat oil over medium-high heat. Add flour and blend well using a wire whisk. Continue to stir until a dark brown roux is achieved. Add the onions, celery, bell pepper and garlic. Cook 3 to 5 minutes or until vegetables are wilted. Slowly add the oyster liquor ( chicken or Seafood stock can be substituted) stirring constantly with a wire whisk until all of the liquid has been added. Remember that once the oysters are added, the natural juices will thin out the stew. Simmer 20 to 30 minutes stirring occasionally, then add oysters. Continue to cook until edges of the oysters are curled, but not overcooked. Season to taste with salt and pepper. Ladle a generous serving of oyster stew into the center of the patty shells. Garnish with green onions and parsley. Serves 1 as an appetizer or 2 as an entree.

Enjoy!!!

Good Cooking, Good Eating, and Good Living

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