Friday, December 25, 2009

Christmas Oyster Stew for the Crew

1/4 c dried chopped onions
2 Tbs minced dried garlic
2 Tbs Mesquite flour

Put dry ingredients in bottom of stock pot, and brown on low heat until the Mesquite flour starts to stick.

Scrape and add 2 sticks of butter.

Let the butter melt, add 2 Tbs chopped Celery leaves.

Simmer for a short bit on low heat.

Add 2 Tbs Tabasco

Pour 1 Gal of milk on top.

Add a bit of chicken bouillon.

Toss in a little left over mashed potato or dehydrated potato buds or left-over rice for some body.

Bring it up to steaming.

Add the oysters and oyster juice.

Add a bit of salt to taste at this point.

Warm just a little longer and serve.

Fresh ground black pepper and Parmesan are great on top.

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