ANTOINE'S OYSTER STEW
Make and share this Antoine's Oyster Stew recipe from Food.com.
Provided by KathyP53
Categories Chowders
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- COmbine oyster liquor with 1 cup water in a 2 quart saucepan. Bring to a simmer over medium heat. Add the oyster and simmer until their edges just begin to curl, about 2 minutes. Strain oysters through a fine sieve set over a medium bowl. Reserve oysters and cooking liquid separately.
- Heat butter in a 4 quart saucepan over medium-high heat. Add flour and cook, whisking constantly, until goldn brown, 3-4 minutes. Reduce heat to medium, add celery, garlic, onions, parsley, salt, pepper, and cayenne. Cook, stirring frequently with a wooden spoon, until onions and celery are very soft, about 25 minutes.
- Stir in milk, cream, and reserved oysters with their cookingliquid and cook, stirring occasionally, until just hot, about 5 minutes. Serve immediately.
Nutrition Facts : Calories 911.3, Fat 65.2, SaturatedFat 36.9, Cholesterol 389.5, Sodium 1703.3, Carbohydrate 36.1, Fiber 1.4, Sugar 1.7, Protein 45.4
OYSTERS ROCKEFELLER - ANTOINE'S RECIPE
Provided by á-47929
Number Of Ingredients 11
Steps:
- 1. Fill two oven-proof baking dishes halfway with rock salt. 2. Shuck oysters over a bowl to catch their liquid. Discard flat top shells and loosen oyster from bottom shell with a knife. Put six oysters on rock salt in each baking dish. Chill. 3. Melt butter in a two-quart saucepan. Add flour and cook stirring until smooth, about two minutes. Add liquid from oysters and cook stirring until thickened to a paste, about two minutes. Stir in scallions, celery, tarragon, parsley, cayenne, salt, and white pepper. Reduce heat to medium-low and cook until soft, about one hour. 4. Transfer to a food processor, add bread crumbs, and process into a smooth paste, about two minutes. 5. Preheat broiler to high. Put paste into a pastry bag with a 1/2-inch fluted tip. Pipe paste completely over oysters. 6. Broil until paste begins to brown and oysters are just cooked through, about 5 - 7 minutes. Serve immediately.
AUNT EFFIE'S OYSTER STEW
I know this recipe was given to my Aunt by her mother-in-law when she was a young woman in the early 1900's. It is a quick-fix meal that uses canned oysters. This makes a good hearty light meal to end your day. Serve with a nice bread or in bread bowls with chunks of different cheese. My Aunt used smoked shucked oysters plain shucked oysters. She also cooked this until the edges curled and the center firmed.
Provided by rlt11_NMC
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 25m
Yield 10
Number Of Ingredients 12
Steps:
- Combine 3 cups water and potato in a Dutch oven over medium heat; bring to a boil and cook until the potato is soft, 4 to 5 minutes.
- Stir the butter into the potato cubes and cook an additional 5 minutes.
- Whisk the flour and 1/3 cup water together in a small bowl until smooth; stir into the potato mixture.
- Mix the oysters with their liquid, whipping cream, mushrooms, powdered milk, salt, and Worcestershire sauce into the potato mixture; cook until warmed through, 5 to 10 minutes. Thin with additional water as needed, adding 1/4 cup at a time, stirring continually, until you get your desired consistency.
Nutrition Facts : Calories 397.4 calories, Carbohydrate 18.7 g, Cholesterol 136.5 mg, Fat 32.3 g, Fiber 1 g, Protein 9.3 g, SaturatedFat 19.7 g, Sodium 1115.7 mg, Sugar 5.4 g
ELEGANT OYSTER SOUP
Delicious. Takes a little extra time, but it's worth the effort. Serve hot with green salad and crusty French bread
Provided by DSPROUT
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- In a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent.
- In another large pot, melt 1/2 cup butter and stir in the flour. Cook for 5 minutes.
- Whisk in the chicken broth to the flour mixture. Add the sauteed vegetables, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage. Simmer for 30 minutes over medium heat.
- Whisk in cream and add oysters; bring to a simmer, but do not boil.
Nutrition Facts : Calories 401.5 calories, Carbohydrate 15.9 g, Cholesterol 116.7 mg, Fat 35.3 g, Fiber 3.4 g, Protein 7.5 g, SaturatedFat 22 g, Sodium 869.9 mg, Sugar 1.8 g
ANTOINE'S OYSTERS BONNE FEMME
On St. Louis Street in the French Quarter, Antoine's is New Orleans' oldest Restaurant, and a wonderful place to dine. These Oysters are a favorite appetizer there.
Provided by Chef Kate
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Put oysters and their liquor in a small saucepan and simmer gently about 10-12 minutes.
- Keep oysters warm; strain off liquor and reserve.
- Preheat oven to 400°F.
- Butter either a one quart souffle dish or six 1/2 cup ramekins.
- Melt the butter in a saute pan and stir in flour.
- Cook flour and butter and butter together over medium heat, stirring occasionally, until the mixture becomes foamy.
- Add the reserved oyster liquor, white wine, green onion, parsley, salt and pepper.
- Bring mixture to a boil then lower heat and simmer for 15 minutes.
- Fold in the oysters and crabmeat gently.
- pour the mixture into the souffle dish or the individual ramekins.
- Combine the cheeses and breadcrumbs and sprinkle over the oyster mixture.
- Bake for 20 minutes (less if using the individual ramekins) or until cheese is melted and begins to brown.
- Remove from oven and serve immediately.
Nutrition Facts : Calories 375.1, Fat 14.7, SaturatedFat 6.3, Cholesterol 171, Sodium 843.8, Carbohydrate 24, Fiber 0.8, Sugar 0.9, Protein 31.6
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