Great Stew For a Cold Night

• Jan 12, 2018

• #1

ryork

Senior Member

Cooking for myself tonight, and had a little craving for some oysters. Decided to do a low-country version of an oyster stew. Rendered down some bacon and then added some diced onions. Added a touch of walnut oil to give it a little nuttiness. Added some flour to make a roux. Did half regular ole flour and half benne seed flour which gave it that dark color. Cooked that to get a little golden color to it and added the oyster liquor, some fresh squeezed lemon juice, a dash of w'shire, a dash or two of hot sauce and some chicken stock. Let that thicken down for several minutes and then added the oysters. Not good for the cholesterol level, but this stuff was FINE!

 

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• Jan 12, 2018

• #2

Big7

The Oracle

Never tried it like that.

Bet it was good !

 

• Jan 12, 2018

• #3

Lukikus2

Senior Member

Man! I would hurt myself with that.

 

• Jan 12, 2018

• #4

ryork

Senior Member

Never tried it like that.

Click to expand...

Me either until tonight. As far as an oyster stew, that was the best I've had.

 

• Jan 12, 2018

• #5

Jeff C.

Chief Grass Master

ryork said:

Me either until tonight. As far as an oyster stew, that was the best I've had.

Click to expand...

Going to spin that a tad and give it a try, ryork. Never really tried it as a roux, but have used heavy cream in the past. Been eating it for years, just happen to have a half gallon of frozen oysters.

Yep, I said frozen.

 

• Jan 12, 2018

• #6

P

pine floor

Senior Member

Oh Yeah. NICE.

 

• Jan 13, 2018

• #7

naildrvr

Senior Member

That's a fine looking meal. Bet it was good.

 

• Jan 13, 2018

• #8

little rascal

Senior Member

Looks very Good!

There must have been something about roux/gravy last night. I woke up this morning thinking about some raw oysters???

 

• Jan 13, 2018

• #9

elfiii

Admin

Staff member

Lawsy O that looks stick to your ribs good.

 

• Jan 13, 2018

• #10

ryork

Senior Member

Never really tried it as a roux, but have used heavy cream in the past.

Click to expand...

Yep, any oyster stew/soup I've ever made or had involved cream and some sort of alcohol like brandy or sherry. I think that is the more elegant version, this was a little on the rustic side. The key to it was that benne seed flour which gave it a little nutty flavor. Kind of hard to find, but I would think a soy or sorghum flour would yield the same results.

Appreciate the comments!!

 

• Jan 13, 2018

• #11

Patriot44

Banned

Man alive, that looks really good.

 

• Jan 13, 2018

• #12

blood on the ground

Cross threading is better than two lock washers.

Dude!

 

• Jan 13, 2018

• #13

Dub

Senior Member

Wow.

Man, Chef Paul Prudhomme is looking down at you and grinning with approval.

That had to be super flavorful. Nicely done, sir. Much respect to your culinary skills.

 

• Jan 13, 2018

• #14

ryork

Senior Member

Thanks Dub!! Feeling is mutual

 

• Jan 13, 2018

• #15

Paymaster

Old Worn Out Mod

Staff member

Fantastic!!!!!

 

• Jan 13, 2018

• #16

Dustin Pate

Administrator

Staff member

Been craving oyster stew and that just made it even worse. Mighty fine!

 

• Jan 13, 2018

• #17

Dr. Strangelove

Senior Member

That looks awesome! I've never tried it that way before. Luckily I keep a few cans of Dafuski oysters in the pantry at all times for an oyster stew emergency, and I may just have to break a couple out on this cold evening.