Cabbie’s Cooking

Two Gulf oysters walk into a bar, sit down on barstools and start complaining about what a stressful week they had.  After listening for a few minutes, the bartender tells them, “Hey, don’t sit there and stew about it.”  Okay, that was really lame.  I know.  However, speaking of oysters and stew . . .

I remember my mother making oyster stew when I was a child.  There is just nothing that compares to the comfort food taste of oyster stew.  And nothing makes oyster stew better than using fresh oysters.  In years past, using fresh oysters was a little risky because of Vibrio Vulnificus.  However, now there are post-harvest processes that allow oysters to be consumed raw but with added safety features that reduce Vibrio Vulnificus to non-detectable levels.  If you have any questions about oysters, check out this website.

Oyster Stew

1/2 cup butter
3 stalks celery, chopped finely
1 shallot, chopped finely
1 quart half and half
2 containers (12 ounce each) fresh, shucked oysters, undrained
salt and pepper, to taste
1/4 teaspoon cayenne pepper (optional)

Melt the butter in a large skillet. Add the celery and shallot and stir over medium heat until the veggies are tender. Pour the half-and-half into a separate large pot over medium-high heat. Add the butter, celery and shallots. Stir continuously until the mixture almost boils. Add the oysters along with their liquid. Add the salt, pepper and cayenne pepper. Cook (stirring continuously) until the oysters are done. Oysters curl at the ends with they are fully cooked. Serve with crackers and a salad. Enjoy!