Walkers' Brown Oyster Stew
Ingredients1 h 10 m servings 290 cals
- Cook the bacon in a Dutch oven or large pot over medium heat until browned and crispy, about 10 minutes. Pour off all but 1/4 cup of bacon fat, and stir in the onions and celery until the onions have turned translucent, about 5 minutes. Add the flour, and cook until the flour begins to brown, about 10 minutes.
- Pour in the clam juice, water, and potatoes. Bring to a boil over high heat, stirring constantly then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, about 15 minutes. Season with salt and pepper, and stir in the oysters. Recover, and simmer 5 minutes until the oysters have firmed. Ladle into bowls to serve.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 290 calories; 12.2 g fat; 29.2 g carbohydrates; 15.5 g protein; 61 mg cholesterol; 676 mg sodium. Full nutrition
ReviewsRead all reviews 3
I didn't have half & half available so decided to try this roux based version and it was surprisingly very good. Leftovers the next day were even better.
GREAT recipe!!! it was a big hitfor the whole family! my dad says it his favorite stew by far... the only thing i changed was i used milk instead of water to make it more creamy. I will definite...