You know, much of New Orleans food is very simple and, contrary to what some folks would have you believe, is very healthy for you. Listen, ain’t nutting wrong wit buttah and cream and milk and alla dat. No way, no how. And dis heah recipe got da buttah and da milk. And although it don’t call fa cream, put some anyway.
New Orleans Food: How to Make a Danged Oyster Stew – Recipe
I remember growing up my mom used to have this stew it seemed like a couple times a month. And back den, well, “ersters”, as some folk call ‘em heah in da city, were not dat expensive. My dad used ta go on down to the oyster factory and get himself a huge big tin of oysters with all the liquor in it that was great to use fa cooking. So when you get yourself some raw oysters at da store, please don’t throw out dat liquid cuz you wanna use dat.
OK. So here is dat recipe. Pretty simple but really good.
1 quart milk
1 pint oysters
3 tablespoons butter
3 tablespoon crushed crackers
Salt and pepper to taste
Fresh parsley to garnish
Heat the milk on simmer or low flame. Add the crushed crackers and oyster luquor. Melt the butter in a separate sauce pan. Add oysters and cook (until the edges of the ousters begin to curl), stirring constantly.
Add salt and pepper, mix thoroughly and pour mixture into the hot milk. (Here I would add some cream, too.) Cook 5 minutes and serve in nice white soup bowls if you got them. Put a little parsley on top. Serves 6.
See? What could be easier than that? Of course, if you want to get a real taste of New Orleans food you can add Tobasco sauce. But really I prefer Crystal hot sauce or Louisiana hot sauce.
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