Side Pannel
Oyster Hominy Stew
Ingredients List
- 1 qt Shucked oysters
- Oyster liquor, plus enough
- To make 3 cups
- 1/4 c Diced bacon
- 1/2 c Chopped green pepper
- 1/2 c Chopped onion
- 1/3 c Minced celery
- 1/4 c Melted butter
- 1/4 c Flour
- 1 ts Salt
- 1/8 ts White pepper
- 1 Crumbled chicken bouillon
- Cube
- 2 tb Toasted sesame seeds
- 1 tb Dry white wine
- 2 c Cooked or canned hominy,
- Heated & drained
- Chopped chives or parsley
- (for garnish)
- Hard crusty rolls
Directions
Drain oysters, reserving liquor. Saute' bacon until brown; add green
pepper, onion & celery, sauteeing until vegetables soften. Melt
butter in separate pan; stir in flour, salt & white pepper. Cook over
low heat, stirring constantly. Add reserved oyster liquor; cook until
sauce is slightly thickened, stirring constantly. Add crumbled
bouillon cube, sauteed vegetables, oysters & sesame seeds; cook until
edges of oysters begin to curl & stew is piping hot. Stir in wine.
Measure 1/3 cup heated hominy into each of 6 bowls; fill with stew.
Garnish with chives & serve with hard, crusty rolls.
pepper, onion & celery, sauteeing until vegetables soften. Melt
butter in separate pan; stir in flour, salt & white pepper. Cook over
low heat, stirring constantly. Add reserved oyster liquor; cook until
sauce is slightly thickened, stirring constantly. Add crumbled
bouillon cube, sauteed vegetables, oysters & sesame seeds; cook until
edges of oysters begin to curl & stew is piping hot. Stir in wine.
Measure 1/3 cup heated hominy into each of 6 bowls; fill with stew.
Garnish with chives & serve with hard, crusty rolls.
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