Cajun Oyster Stew
Basic and simple.
Ingredients:
Quart of oysters @ 2.5 dozen depending on size (save oyster liquor)
2 quarts oyster liquor, can make more with water and a few oysters blended up
Milk and/or heavy cream as needed to finish with the consistency you prefer
2-4 large garlic cloves minced
Cup of yellow onion chopped
Cup of green pepper chopped
Cup of celery chopped (I left them out, woman doesn't like celery)
Scallions for garnish/topping
Few piece of bacon, crumble for topping
Parsley for garnish/topping
Couple tablespoons favorite cajun seasoning Tony's or as I used Ragin Cajun
3/4 cup vegetable oil
1 cup flour
Box of puff pastry dough.
Start with the roux. Use your preferred dish/pot on Med to Med-Hi. Stirring constantly, will start to darken, @ 5-6 min mark it will start darkening faster, pick up pace on stirring, don't let that sheeittt burn. After about 8 mins add your vegetables and garlic, reduced heat a but, roux can still burn here so stir like a mofo.
Once vegetables start to get soft, 4-6 mins slowly add oyster liquor and seasoning stirring in well.
Reduce heat to a simmer and cook for 30-45 mins.
Follow instruction on pastry dough to cook. Make 3 layers and cut to desired shape and cook.
Add oysters and raise heat a bit. Once edges of oysters start to curl a bit their ready, 6-8 mins. May add some milk or heavy cream to thin/thicken towards the last few mins of cooking.
Once finished you can drop pastry in bottom of bowl or use to dip separately. Garnish and service with a dusting of pepper powder. I choose a smoked yellow bhut powder tonight.
