Oyster hominy stew
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Shucked oysters |
| Oyster liquor, plus enough | ||
| To make 3 cups | ||
| ¼ | cup | Diced bacon |
| ½ | cup | Chopped green pepper |
| ½ | cup | Chopped onion |
| ⅓ | cup | Minced celery |
| ¼ | cup | Melted butter |
| ¼ | cup | Flour |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | White pepper |
| 1 | Crumbled chicken bouillon | |
| Cube | ||
| 2 | tablespoons | Toasted sesame seeds |
| 1 | tablespoon | Dry white wine |
| 2 | cups | 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 ⅓ cup heated hominy into each of 6 bowls; fill with stew.
Garnish with chives & serve with hard, crusty rolls.
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