New Orleans Oyster Stew
Serves 4
ingredients
- 1 Tbs each butter and olive oil
- 2 cups sliced and washed leeks (white and light green parts only)
- 1/4 cup green onions
- 1 cup oyster liquor from 1 pint strained oysters
- 1 cup cream mixed with 1/2 cup milk
- Sprinkle of celery salt
- Dash of Woscestershire sauce
- Tabasco to taste
- Black pepper
- Buttered and toasted French bread
instructions
- Melt butter with olive oil and sweat the leeks for about 7 minutes, without coloring, then add green onions and cook about 1-2 minutes more.
- Add oyster liquor and raise the heat until liquid is simmering.
- Cook until liquid is reduced by about half then add the milk and cream mixture and bring to a boil.
- Lower heat and simmer gently for about 10 minutes until mixture has thickened to creamy consistency.
- Add the strained oysters and cook gently until edges are curled.
- Season with celery salt, worcerstershire sauce, tabasco, a little black pepper and a few drops of Herbsaint, if desired.
- Serve in bowls over slices of toasted bread.
