The KaiKai Book

Southern Oyster Stew Recipe. Ingredients: 4 tablespoons butter, 3 tablespoons flour, 1 small onion chopped, 1 small bell pepper, chopped use jalapenos for a spicier version, 1 stalk celery chopped, 1 tablespoon Cajun seasonings, 2 cups milk, 1/4 cup oyster liquor reserved from the shucked oysters, Salt and pepper to taste, 1/4 cup chopped parsley, 1/4 cup chopped green onions, 3 cloves garlic minced, Dash of hot sauce, 2 dozen oysters shucked and drained (you can use canned oysters), For Serving: Extra chopped parsley pads of butter (optional), chili flake, extra hot sauce, soda crackers or oyster crackers. Cooking Directions: Melt 1/4 cup butter in a large pan or pot over medium high heat. Stir in the flour to make the roux. Stir constantly to cook the roux for 5 minutes to make a blonde roux, which is light brown in color. Stir in the onion, peppers and celery. Cook for 2 minutes. Stir in the milk, oyster liquor, Cajun seasonings and salt and pepper to taste. Cook, stirring constantly, for 3-4 minutes, or until the mixture thickens slightly. Stir in the parsley, green onions, garlic, hot sauce and oysters. Bring to a boil and cook for 3-4 minutes, or until the oysters cook through and their edges curl. Remove from heat. Garnish with chopped parsley, small chips of extra butter (if desired), chili flakes and a dash of sauce (if desired). Don't forget the crackers! Recipe Tips & Notes: Serves 6 as a small portion, or 4 for a dinner portion. Fresh shucked oysters are best for making oyster stew. Reserve the oyster liquor when you shuck them, as the liquor adds a lot of flavor. If you are unable to obtain fresh oysters, you can use jarred oysters or canned oysters, like I did for this recipe. If using cooked canned oysters, add them into the stew 1-2 minutes before serving, just to warm them through, as canned oysters are usually cooked before canning.