This was my first shot at an Oyster Stew and, since no one died, I considered it a success. Actually, it tasted pretty good. The flavors were balanced. Notes of the ocean along with fennel and green onions. To sexy it up, I topped it with a fried oyster, red pepper and shaved celery.
I am in love with the idea of Cajun and Creole foods. But here’s the rub, most of these historic recipes are heavier than hell. I’m pretty sure that the French had something to do with it. I don’t want to be labeled a ‘hater’, so I will go ahead and throw the Spanish under the bus while I’m here (flan?). I tried to lighten this dish up a bit, which is tough because is starts with cream, butter and flour.
I started with a stock of potato, celery, fennel and green onion. That went into the Cuisinart along with raw oysters. The pureed vegetables thickened the stew, so less of the aforementioned heavy items were used. A few more whole oysters were added at the end so they wouldn’t overcook. How excited was I about this dish? I think I prefer oysters raw.
Even though you were only mildly impressed with your oyster stew,
I’m sure it must have been delish. What, with the veggie stock, cream
& butter, is not to like? A squeeze of lemon might brighten it up a bit.
Also, only one, small grammatical blunder in your post; Cajun is spelled
with a ‘u’, not an ‘o’. Keep up the great work.
Don’t the Cajon’s live in the North? (kidding) Thanks for the catch.
Thanks very much for that. I was looking for a meaty stew recipe to help me get through the xmas time, and this seems perfect. I found an entire stew recipes site here too that seems to have loads of ideas, maybe your readers can get some more inspiration there. Anyway, thanks, I will bookmark and read more another time 😉