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Creole Oyster Stew

Posted on 2009-01-22

Ingredients

6 ounces chopped bacon
1 stick unsalted butter
1 cup chopped yellow onions
1/2 cup finely chopped celery
1/2 cup chopped green onions
1 1/2 tablespoons minced garlic
1 teaspoon salt
1/2 teaspoon ground white pepper
Pinch cayenne
1/2 teaspoon chopped fresh thyme leaves
1/2 cup all-purpose flour
1/4 cup dry white wine
1 quart oysters, picked over for shells, liquid drained and reserved
3 cups milk
1/2 cup chopped parsley leaves
1/2 cup heavy cream

Directions

In a large soup pot, cook the bacon until crisp and the fat is rendered, 5 to 6 minutes. Drain the bacon on paper towels and set it aside. Discard all but 1 tablespoon of fat from the pan.

Add butter to fat and melt over medium heat. Add onions and celery, stir until soft, about 5 minutes. Add green onions, garlic, salt, white pepper, cayenne, and thyme and cook, and continue stirring for 1 minute. Add flour to make a light roux, stirring for about 3 minutes.

Add wine and cook for 1 minute. Add reserved oyster liquor and milk and bring to a boil. Reduce heat and simmer until thickened, about 4 minutes. Add oysters and parsley, simmering until oysters start to curl, about 3 minutes.

Stir in cream and reserved bacon and cook for additional 1 minute. Remove from the heat and adjust the seasoning, to taste.

Serve with crusty hot French bread and enjoy a magical meal!

Author Comments

Ah, the aphrodisiac powers of an oyster. Did you know that oysters have high levels of zinc? And that zinc controls progesterone levels, which can have a positive effect on libido? Too little zinc can actually cause male impotence. Wouldn't want that on Valentine's Day! So why not serve up a steaming hot bowl of Creole Oyster Soup?

Courtesy of Emeril Lagasse

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