Finney
Master Chef
Southern Living 2/07 - Golden Oyster Stew
Makes 6 servings
Prep: 15 min., Cook: 25 min.
2 T. butter
½ c. chopped onion
½ c. sliced celery
1 (8 oz.) package sliced fresh mushrooms
2 T. all-purpose flour
2 c. milk
1 c. (4 oz.) shredded sharp Cheddar cheese
1 (10 ¾ oz.) can cream of potato soup, undiluted
1 (2 oz.) jar diced pimento, undrained
¼ tsp. salt
¼ tsp. pepper
¼ tsp. hot sauce
1 (12 oz.) container standard oysters, undrained
1. Melt butter in a Dutch oven over medium heat; add onion and celery, and cook, stirring occasionally, 8 minutes or until tender. Add mushrooms, and cook, stirring occasionally, 5 minutes. Add flour, and cook, stirring constantly, 1 minute.
2. Gradually stir in 2 cups milk; cook, stirring often, 5 minutes or until mixture is thickened and bubbly.
3. Reduce heat to low, and stir in cheese and next 5 ingredients. Cook, stirring often, 3 minutes or until cheese melts and mixture is hot.
4. Add oysters and oyster liquor, and simmer 3 minutes or just until edges of oysters begin to curl. Serve with crackers, if desired.
Note: To make ahead, prepare the stew through Step 3. Freeze the mixture in a large zip-top plastic freezer bag for up to 2 months. Thaw in the refrigerator overnight. Heat in a Dutch oven over medium-low heat 10 minutes or until thoroughly heated. Proceed with recipe as directed in Step 4.
As you can see, I added lots of black pepper and Frank's hot sauce to my serving.
