OYSTEROYSTER STEWSTEW
MAKES 8 SERVINGS
Adapted from The Little Local
New Orleans Cookbook
(Countryman Press, 2019)
This dish is an elegant and satisfying
way to enjoy Louisiana oysters.
¾ cup unsalted butter
5 tablespoons all-purpose fl our
1 large yellow onion, fi nely chopped
1 tablespoon kosher salt
4 stalks celery, fi nely chopped
4 cloves garlic, fi nely chopped
½ cup dry vermouth
¼ teaspoon ground white pepper
2 cups whole milk
2 cups heavy whipping cream
50 to 60 Gulf oysters, shucked
and liquid reserved, or ½ gallon
preshucked oysters, liquid
reserved
Garnish: chopped fresh parsley- In a 4-quart stockpot, melt butter
over medium heat. Add fl our; cook,
whisking constantly, until roux is
golden, about 4 minutes. Add onion
and salt; cook until tender, about
5 minutes. Add celery; cook until
tender, about 5 minutes. Add garlic;
cook until fragrant, about 1 minute.
Add vermouth and white pepper;
cook until liquid has evaporated,
about 1 minute.- Stir in milk, cream, and reserved
oyster liquid; bring to a simmer. Add
oysters; cook until edges curl, about
10 minutes. Ladle stew into bowls,
and garnish with parsley, if desired.
Serve immediately.