Description
Oyster Stew has always traditionally been served by my mother and her Hollingsworth family roots from Georgia every Christmas Eve. The colors of red and green are very Christmas-like. I hope you enjoy it as much as we do.
Ingredients
- ¼ cup butter
- 1 cup finely chopped celery
- ½ cup chopped green onion
- ½ cup chopped red bell pepper
- 2 pints half-and-half
- 1 teaspoon dried parsley
- salt and ground black pepper to taste
- 1 (12 ounce) can oysters
- 2 dashes Louisiana-style hot sauce
Instructions
- Melt the butter in a large saucepan over medium heat until it begins to foam.
- Cook and stir the celery
- onion
- and red bell pepper in the hot butter until soft
- about 10 minutes.
- Stir the half-and-half and parsley through the vegetable mixture; season with salt and black pepper.
- Continue cooking until the mixture just begins to boil; add the oysters and any liquid from the can to the stew along with Louisiana-style hot sauce. Bring the mixture to a simmer and cook until the oysters begin to curl
- 10 to 15 minutes more.
- Remove the saucepan from heat and allow the stew to sit 5 minutes before serving.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 6