Oyster hominy stew

Yield: 1 Servings

Measure Ingredient
1 quart Shucked oysters
\N \N Oyster liquor, plus enough
\N \N 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 \N Crumbled chicken bouillon
\N \N Cube
2 tablespoons Toasted sesame seeds
1 tablespoon Dry white wine
2 cups Cooked or canned hominy,
\N \N Heated & drained
\N \N Chopped chives or parsley
\N \N (for garnish)
\N \N Hard crusty rolls

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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