Oyster Stew from Emeril
Updated: Jan 4
With Thanksgiving over, my thoughts turn to oysters. Right around Thanksgiving, oysters start their season. I know that oysters are good in months with R’s in them, but I find they lack before November they lack their saltiness and taste. I guess that’s why oyster dressing is a popular dish for Thanksgiving. Here is a recipe from Emeril for the cold nights ahead.
4 tablespoons (1/2 stick) plus 2 tablespoons Butter 2 tablespoons Flour 1 cup chopped Onions 1/2 cup chopped Celery 2 cups Milk 2 dozen Oysters, shucked, drained and reserve liquid Salt and Cayenne Fresh Black Pepper 1 tablespoon chopped Garlic 1/4 cup chopped finely chopped Parsley
In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat.
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