Louisiana Oyster Stew

Print Friendly, PDF & Email


2 Tablespoons butter

2 cups sliced and washed leeks (white and light green parts only)

½ cup green onions

1 cup oyster liquor from 1 pint strained oysters

1 cup cream mixed with ½ cup milk

Sprinkle of celery salt

Dash of Worcestershire sauce

Tabasco to taste

Black pepper

Buttered and toasted Leidenheimer French bread


Melt butter and sweat the leeks for about 7 minutes, without coloring, then add green onions and cook about 1-2 minutes more.  Add oyster liquor and raise the heat until liquid is simmering.  Cook until liquid is reduced by about half then add the milk and cream mixture and bring to a boil.  Lower heat and simmer gently for about 10 minutes until mixture has thickened to creamy consistency.  Add the strained oysters and cook gently until edges are curled.  Season with celery salt, worcerstershire sauce, tabasco, a little black pepper and a few drops of Herbsaint, if desired. 

Serve in bowls over slices of toasted bread.

Serves 4

Courtesy of Rosedale, New Orleans