Oyster Stew (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 tablespoons (1/2 stick) plus 2 tablespoons butter |
2 tablespoons flour |
1 cup chopped onions |
1/2 cup chopped celery |
2 cups milk |
2 dozen oysters, shucked, drained and reserve liquid |
salt and cayenne |
fresh black pepper |
1 tablespoon chopped garlic |
1/4 cup chopped finely chopped parsley |
Directions:
1. In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Ladle the soup into the terrine.
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