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OYSTER STEW -1
1 cupful milk, 1 pint oysters, 1 tablespoonful butter, Salt and pepper
Heat the milk in a double boiler; add the seasonings and butter. Clean the oysters; cook them in a saucepan until they become plump and the edges curl. Add the hot milk and serve at once. The milk may be thickened with 1 tablespoonful of flour. Serve crackers or bread with Oyster Stew.
OYSTER STEW -2
Open them and throw them in a stew-pan, with a lump of butter; make a thickening of flour and water, salt and pepper, and stir it in just as the oysters boil; when they are done, take them up in a deep covered dish, with buttered toast in the bottom.
Strain the liquor and stew them in it for about twenty minutes; make a thickening of flour, water and pepper; stir this in and let it boil up; have some bread toasted and buttered in a deep dish, and pour the clams over. Clam soup may be made by putting an equal quantity of water with the liquor, and putting in toasted bread, crackers or dumplings.
The meat of a two and a half pound lobster, cut into dice; two table-spoonfuls of butter, two of flour, one pint of stock or water, a speck of cayenne, salt and pepper to taste. Let the butter get hot, and add the dry flour. Stir until perfectly smooth, when add the water, gradually, stirring all the while. Season to taste. Add the lobster; heat thoroughly, and serve.
This most popular crawfish is easy to prepare. Take 2 lbs. of cleaned crawfish tails, 1/4 cup tomato sauce, 1 cup vegetable oil, 3 qts. crawfish stock or water, 1 cup flour, 1 cup chopped green onions, 2 cups chopped onions, 1 cup chopped parsley, 1 cup chopped celery, Salt and cayenne pepper to taste, 1 cup chopped bell pepper, Dash of Louisiana Gold Pepper Sauce and 2 tbsp. diced garlic. Any shellfish stock or fish stock may be substituted, but the dish will be good even if plain water is used.
In a two gallon stock pot, heat oil over medium high heat. Add flour and using a wire whip, stir constantly until dark brown roux is achieved. When brown, add onions, celery, bell pepper and garlic and saute until vegetables are wilted, approximately three to five minutes. Add crawfish tails and cook until meat is pink and slightly curled. Stir in tomato sauce and slowly add crawfish stock stirring constantly until all is incorporated. Bring to a low boil, reduce to simmer and cook thirty minutes, stirring occasionally. Add green onions and parsley and season to taste using salt and pepper.
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