Chef Jeff Bland - Roanoke, VA
½ Pound Butter
2 Cups Diced Celery
2 Cups Diced Onions
Salt and Pepper to taste
½ Gallon Milk
1 Gallon Select Oysters including all oyster liquid.
1 Quart Heavy Whipping Cream
Cayenne Pepper or Hot Sauce to taste
Sweat the celery and onions in the butter until tender.
Season with salt and pepper.
Add the milk and bring to a boil; reduce to a simmer.
Add the oysters and oyster liquid, bring back to a boil.
Add the heavy cream, let the stew boil, reduce to a simmer.
Taste and adjust salt and pepper. Add cayenne pepper or hot sauce, taste again and adjust as necessary.
Serve in a crock or bread bowl.
Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc
Opinions expressed are my own and do not necessarily
reflect those of U.S. Foodservice, Inc
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