COMMENT:
Although there are a multitude of recipes claiming to be the original
oyster stew of New Orleans, I feel that the brown oyster stew is,
without a doubt, the original. Cream or milk used in many oyster
stews today were not found in New Orleans recipes in the early 1700s.
Secondly, oysters were not considered edible until the Cajuns were
introduced to the delicacy by the Indians in Bayou Country. The
dark brown roux of the Cajuns was added to the new-found delicacy
and the brown oyster stew was born.
INGREDIENTS:
- 24 select oysters
- 3/4 cup vegetable oil
- 1 cup flour
- 1 cup onion, diced
- 1/2 cup celery, diced
- 1/2 cup bell pepper, diced
- 1 tbsp garlic, minced
- 2 quarts oyster liquor
- 3/4 cup green onions, chopped
- 1/2 cup parsley, diced
- salt and cracked black pepper to taste
- 6 baked patty shells
METHOD:
Pre-bake the patty shells according to package directions and set
aside. In a heavy-bottom saucepot, preheat oil over medium-high
heat. Add flour and blend well using a wire whisk. Continue to stir
until dark brown roux is achieved. Once roux is golden brown add
onions, celery, bell pepper and garlic. Cook three to five minutes
or until vegetables are wilted. Slowly add oyster liquor (chicken
stock may be substituted) stirring constantly with a wire whisk
until all stock has been added. Remember that once the fresh oysters
are added, the natural juices will thin out the stew. Simmer 20-30
minutes stirring occasionally, then add oysters. Continue to cook
until edges of oysters are curled, but not overcooked. Garnish with
green onions and parsley and season to taste using salt and pepper.
Ladle a generous serving of oyster stew into the center of the patty
shells. Serve one as an appetizer or two as an entrée. |
