Walkers' Brown Oyster Stew The Best Recipes
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| Walkers' Brown Oyster Stew |
"A whole change from the standard dish, this is inspired by means of the recipe of the Walker family of Orange Beach, AL. It is roux based, now not cream, and is rich, hearty and deeply gratifying. Red pepper flakes and/or hot sauce can be introduced as desired."
Ingredients :
- 1 pound bacon, diced
- 1/4 cup rendered bacon fat
- 1 big onion, finely chopped
- 2 stalks celery, thinly sliced
- 1/four cup all-cause flour
- 2 cups clam juice
- 2 cups water
- four large potatoes, peeled and cubed
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 quart shucked oysters
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 1H10M |
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- Cook the bacon in a Dutch oven or huge pot over medium warmth until browned and crispy, approximately 10 minutes. Pour off all but 1/four cup of bacon fat, and stir within the onions and celery till the onions have became translucent, approximately five mins. Add the flour, and cook dinner till the flour begins to brown, about 10 mins.
- Pour within the clam juice, water, and potatoes. Bring to a boil over excessive heat, stirring constantly then lessen warmness to medium-low, cover, and simmer until the potatoes are simply soft, approximately 15 mins. Season with salt and pepper, and stir within the oysters. Recover, and simmer 5 minutes until the oysters have firmed. Ladle into bowls to serve.
Notes :
- Reynolds® Aluminum foil can be used to maintain meals wet, cook dinner it flippantly, and make smooth-up less complicated.
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