Louisiana-Style Oyster Stew _lowres

Advocate staff photo by HILARY SCHEINUK -- Clockwise from left, Lentil Soup, French Onion Soup and Louisiana-Style Oyster Stew

ADVOCATE-TESTED RECIPE

Louisiana-Style Oyster Stew

Serves 4. Recipe is from Louisiana Legacy.

6 tablespoons butter, divided

½ bunch green onions, chopped (about ½ cup)

¼ cup chopped fresh parsley

1 pint fresh oysters, drained but reserve oyster liquid

3 tablespoons flour

1 to 2 cups milk

¼ teaspoon red pepper or to taste

¼ teaspoon black pepper to taste

1 drop of bitters

1 tablespoon dry sherry

Dash Worcestershire sauce

Salt to taste

1 cup half-and-half cream

1. Melt 3 tablespoons butter in skillet and sauté green onions and parsley until just wilted.

2. Add drained oyster and cook until edges curl. Do not overcook. Remove from heat and set aside.

3. Melt remaining butter in separate saucepan over medium heat. Stir in flour and cook about 3 minutes. Do not brown.

4. Combine oyster liquid with enough milk to make 2 cups.

5. Lower heat and slowly pour this mixture into flour. Stir constantly over medium heat until mixture thickens and bubbles. Season with peppers, bitters, sherry, Worcestershire and salt.

6. Stir in half-and-half. Heat thoroughly, being careful not to boil.

7. Serve with crackers or hot French bread.