Cajun Oyster Stew

This a New Orleans favorite stew that brings out the Briny flavor of the oysters. Serves 4 to 6.

  • 1 lb fresh oysters with liquor (about 2 dozen oysters)
  • 7 tbs unsalted butter
  • 2 tsp shallots, minced
  • 3 tbs old bay spice mix or Cajun spice.
  • 4 tbs dry sherry
  • 2 cups heavy cream
  • oyster crackers for serving
  • Parsley for garnish
  • In a large sauce pan melt half of the butter using medium heat. 
  • Add the shallots and saute for 1 to 2 minutes.
  • Add the oysters and liquor and spice let cook for 30 seconds.
  • Add the sherry and cook for another 1 minute.
  • Add the cream and bring the mixture to almost a boil and remove from heat immediately.
  • Add the rest of the butter and serve.
  • Garnish with chopped parsley and oyster crackers.
  • Note: The key to this recipe is not to cook the oysters to long..They cook very quickly.

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