ref=”https://thinktasty1.wpengine.com/wp-content/uploads/2014/12/oyster-stew-in-pastry.jpg”>This recipe for oyster stew is provided by Houmas Plantation & Gardens which is located in Darrow, Louisiana, served at their Carriage House Restaurant. Louisiana is known for their seafood dishes full of flavor and served in unexpected ways, and this dish is no different. The oyster stew is served in a pastry shell. As with many dishes in Louisiana, the stew starts with a roux (a flour base that thickens soups and stews), and then chopped vegetables are added, as well as oyster liquid. The oysters are then added at the end just before ladling into pre-baked pastry for serving.

Oyster Stew

2014-12-15 06:30:43

Serves 4

Print

Ingredients

1. 4 large puff pastry shells
2. 3/4 cup vegetable oil
3. 1 cup flour
4. 1 cup diced onions
5. 1/2 cup diced celery
6. 1/2 cup diced bell peppers
7. 1 tablespoon minced garlic
8. 2 quarts oyster liquid
9. 2 dozen fresh-shucked oysters
10. 3/4 cup sliced green onions
11. 1/2 cup chopped parsley
12. salt and freshly ground black pepper, to taste
13. granulated garlic, to taste

Instructions

1. Bake pastry shells according to package directions, set aside
2. In a heavy-bottomed sauce pot,heat oil over medium-high heat.Whisk in flour, stirring constantly until a dark brown roux is achieved, about 20 minutes
3. Add onions, celery, bell peppers, and minced garlic. Cook 3 to 5 minutes or until vegetables are wilted.Slowly add oyster liquid and whisk until well blended
4. Simmer 20 to 30 minutes, stirring occasionally
5. Add oysters and cook until edges of oysters are curled, but not overcooked
6. Add green onions and parsley, then season to taste with salt, pepper, and granulated garlic
7. Ladle a generous serving of oyster stew into center of each pastry shell

Notes

1. By Houmas House Plantation & Gardens

By BnB Finder

Think Tasty https://www.thinktasty.com/