Oyster Stew With Andouille Potato Mash Recipes

NEW YEAR'S OYSTER STEW

New Year's Oyster Stew image

My husband is a former member of the Air Force's Thunderbird team, and I developed this recipe after he invited the whole team to our house on short notice for an informal dinner. It was very easy-it was done in 45 minutes, and it turned out to be the best oyster stew I'd ever made! -Christa Scott, Santa Fe, New Mexico

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

Ingredients

3 medium leeks (white portion only), chopped
1/4 cup butter, cubed
2 medium potatoes, peeled and diced
2 cups hot water
3 teaspoons chicken bouillon granules
2 cups whole milk
2 cups half-and-half cream
4 cans (16 ounces each) oysters, drained
1/4 teaspoon cayenne pepper
Salt and pepper to taste
Minced fresh parsley

Steps:

In a Dutch oven, saute leeks in butter for 10 minutes or until tender. Add the potatoes, water and bouillon; cover and simmer 20 minutes or until potatoes are tender. Cool., Transfer to a blender. Cover and process until blended. Return to the pan; stir in the milk, cream, oysters, cayenne, salt and pepper. Cook on low until heated through (do not boil). Garnish with parsley.

Nutrition Facts : Calories 251 calories, Fat 13g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 448mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 1g fiber), Protein 14g protein.

GRANDPA'S OYSTER STEW

Grandpa's Oyster Stew image

Born and raised on the water, oystering is in chef Madden Surbaugh's blood. Every year at Christmas his grandfather made his famous oyster stew.

Provided by Madden Surbaugh

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1 clove garlic, crushed
2 shallots, minced
½ cup dry sherry or dry white wine
24 freshly shucked oysters, oyster liquor reserved
1 ½ cups whole milk
1 ½ cups heavy cream
2 tablespoons chopped fresh flat-leaf parsley
sea salt to taste
1 pinch sweet paprika
1 cup oyster crackers

Steps:

Stir butter and garlic in stockpot over medium heat until butter begins to brown. Remove garlic and discard.
Stir shallots into browned butter. Cook and stir until translucent, 5 to 7 minutes.
Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. Simmer until liquid is reduced by half, 3 to 5 minutes.
Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes. Remove from heat.
Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.

Nutrition Facts : Calories 805.7 calories, Carbohydrate 46.4 g, Cholesterol 294.9 mg, Fat 51.8 g, Fiber 1.1 g, Protein 35.9 g, SaturatedFat 28 g, Sodium 1148.3 mg, Sugar 6.3 g

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