GRANDMA RUTH'S INSPIRED OYSTER STEW
We tried to follow Selena's advice and let the stew sit for 24 hours so that the flavors could meld... but that meant that we had to pull ourselves away from it for that long! It was delicious from the moment it was done, but we did manage to save some of it to taste the next day as she suggests. We're glad we did! It was...
Provided by Selena Parisher
Categories Seafood
Time 1h30m
Number Of Ingredients 14
Steps:
- 1. Wash and chop potatoes into desired bite size, cover with water in pot, boil on high until rolling boil then reduce heat. Cook 12-15 min or until tender.
- 2. Chop onion/celery and saute in a little butter until clear and tender.
- 3. After potatoes are done, drain and add sauteed onions/celery to pot and add rest of the butter
- 4. add milk (If you like lots of good tastiness add some cream too) and other seasonings to taste (the taste will be stronger the longer you wait before adding the oysters and serving).
- 5. Add oyster liqour, but NOT oysters.
- 6. Keep stirring, this is your stew and the longer it stews the better it tastes. If you are serving sooner, keep stirring so it will not settle. If you are serving later (up to 24 hrs.) put stew in fridge.
- 7. When ready to serve: heat up stew if it's cold, add oysters, and wait until oysters are soft and cooked to serve.
- 8. Optional toppings to add after stew is in individual bowls: grated cheddar, oyster crackers, crushed up potato chips, more seasoning, or whatever you think tastes good.
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