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Creole Oyster stew is milk-based. The milk is heated separately and added after the other ingredients have been taken off the flame. The oysters will curl slightly at their edges, but must not be over-cooked. The oysters must be freshly shucked, and never washed commercially. Avoid commercially packed pints of oysters. If freshly shucked oysters are unavailable, clam juice may be substituted for the oyster broth, but the substitution is easily detected by a person from Louisiana.
- 48 freshly shucked oysters
- 1 1/2 cups oyster broth, i.e., the liquid inside the oyster shells
- 2 sticks butter (1/2 cup)
- 1/4 cup finely chopped green onions
- 1 1/2 cups finely chooped celery
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup finely chopped parsley
- 5 Tablespoons white flour, sifted
- 3 1/2 cups whole milk
Saute the green onions and celery in butter over medium flame, about 10 minutes. Do not allow the onions to brown. Add the parsley and continue to saute for a minute or two until the parsley is reduced. Add the flour and stir constantly. Add the oysters and the oyster broth and remove from heat immediately. Let stand for 15 minutes. Add hot milk, stirring constantly. Adjust seasoning. Serve with French bread.