Oyster Stew with Vegetables |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
0.5 (16 ounce) package frozen mixed vegetables (mixed broccoli, cauliflower and carrots) |
1 small onion, cut into thin wedges |
1/2 teaspoon instant chicken bouillon granules |
1/2 teaspoon white pepper |
1 bay leaf |
2 (12 ounce) cans evaporated milk |
1 pint oysters, shucked or 2 (8 ounce) cans oysters (whole) |
Directions:
1. Cut up any large vegetables.
2. In a 3 quart saucepan combine vegetables, onions, bouillon granules, peppers, bay leaf and 1/2 cup water.
3. Bring to boiling.
4. Reduce heat. Cover and simmer over medium heat 5 to 7 minutes.
5. Do not drain.
6. Stir in evaporated milk.
7. Heat through.
8. Add undrained oysters to vegetable mixture. Cook over medium heat about 5 minutes or until edges of oysters curl, stirring frequently.
9. If using canned oysters, just heat through.
10. Remove bay leaf.
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