Louisiana Oyster Stew - cooking recipe

Ingredients
    2 doz. large shelled oysters
    2 c. milk
    2 pats butter
    1/8 c. celery, chopped very fine
    paprika
    salt and red pepper to taste
    2 (1/2-inch thick) slices of boiled potatoes
Preparation
    Heat milk to boiling in saucepan, stirring constantly.
    Add celery and potatoes and cook for 5 minutes.
    Add oysters and season to taste with salt and pepper.
    Bring to boil again and let simmer 3 to 4 minutes.
    Pour into soup plate.
    Place 1 pat of butter on each serving and sprinkle with paprika.

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