- 1/4 cup butter
- 1 cup finely chopped celery
- 1/2 cup chopped green onion
- 1/2 cup chopped red bell pepper
- 2 pints half-and-half
- 1 teaspoon dried parsley
- salt and ground black pepper to taste
- 1 (12 ounce) can oysters
- 2 dashes Louisiana-style hot sauce
- Melt the butter in a large saucepan over medium heat until it begins to foam.
- Cook and stir the celery, onion, and red bell pepper in the hot butter until soft, about 10 minutes.
- Stir the half-and-half and parsley through the vegetable mixture; season with salt and black pepper.
- Continue cooking until the mixture just begins to boil; add the oysters and any liquid from the can to the stew along with Louisiana-style hot sauce. Bring the mixture to a simmer and cook until the oysters begin to curl, 10 to 15 minutes more.
- Remove the saucepan from heat and allow the stew to sit 5 minutes before serving.
05/10/2018
recipepes.com
Oyster Stew Christmas Eve Recipe, recipe
PT15M
PT1H
5
455 calories
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