MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Nawlins Oyster Stew Categories: Seafood, Dairy, Vegetables, Herbs Yield: 4 servings 5 tb Unsalted butter 1 pt Oysters w/liquor; jarred or - fresh shucked, about 2 - dozen 1/4 c A-P flour 2 Ribs celery; minced 1 md Yellow or white onion; - minced 1 3/4 c Milk 1/4 c Cream Splash Tabasco Salt & fresh ground pepper 1/2 c Fresh parsley; minced STRAIN AND RESERVE THE OYSTER JUICE: Strain the oyster juice through a fine-meshed sieve into a bowl to remove any grit. Reserve the juices. Rinse the oysters well, under cold water. Put them in a bowl. MAKE A ROUX: In a large pot, melt the butter over medium heat. Add the flour and stir to make a roux. Reduce the heat to medium-low and cook the mixture for a few minutes, stirring often. ADD THE CELERY AND ONIONS: When the roux turns the color of coffee-with-cream, stir in the celery and onions. Increase the heat to medium and cook for 2 to 3 minutes, stirring frequently. ADD THE OYSTER JUICES, MILK, CREAM, AND HOT SAUCE: Add the oyster juice and any juices the oysters have released into the bowl. The flour in the roux will absorb the liquid and turn into a paste. Slowly add the milk and cream (if using), stirring to incorporate as you pour. Add a healthy splash or two of hot sauce, to taste. HEAT THE SOUP UNTIL STEAMY: Heat the soup to steamy, but below a simmer, over low heat. Cook for 15 minutes. (Do not let the soup boil!) ADD THE OYSTERS: If you are working with large oysters, you may want to chop them into bite-sized pieces. Add the oysters and cook for another 2 minutes, or until the edges of the oysters just begin to curl. If you want the stew to be more like a smooth soup, purée until smooth. SEASON, GARNISH AND SERVE: Add salt and freshly ground black pepper to taste. Dole out into individual soup bowls. Garnish with fresh chopped parsley to serve. Recipe by Elise Bauer RECIPE FROM: https://www.simplyrecipes.com Uncle Dirty Dave's Archives MMMMM