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  #1  
Old 01-12-2018, 10:49 PM
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Default Great Stew For a Cold Night

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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Old 01-12-2018, 10:59 PM
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Never tried it like that.

Bet it was good !
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Old 01-12-2018, 11:10 PM
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Man! I would hurt myself with that.
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Old 01-12-2018, 11:29 PM
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Quote:
Never tried it like that.
Me either until tonight. As far as an oyster stew, that was the best I've had.
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Old 01-12-2018, 11:37 PM
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Quote:
Originally Posted by ryork View Post
Me either until tonight. As far as an oyster stew, that was the best I've had.
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.
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Old 01-12-2018, 11:42 PM
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Oh Yeah. NICE.
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Old 01-13-2018, 09:03 AM
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That's a fine looking meal. Bet it was good.
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Old 01-13-2018, 09:48 AM
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Default Looks very Good!

There must have been something about roux/gravy last night. I woke up this morning thinking about some raw oysters???
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Old 01-13-2018, 10:22 AM
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Lawsy O that looks stick to your ribs good.
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Old 01-13-2018, 10:26 AM
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Quote:
Never really tried it as a roux, but have used heavy cream in the past.
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!!
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Old 01-13-2018, 10:30 AM
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Man alive, that looks really good.
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Old 01-13-2018, 10:47 AM
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Dude!
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Old 01-13-2018, 10:58 AM
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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.
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Old 01-13-2018, 06:22 PM
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Thanks Dub!! Feeling is mutual
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Old 01-13-2018, 06:39 PM
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Fantastic!!!!!
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Old 01-13-2018, 06:41 PM
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Been craving oyster stew and that just made it even worse. Mighty fine!
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Old 01-13-2018, 11:29 PM
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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.
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