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Hi guys: I've been in love with the twice smoked bacon from my 020 CS since I first tried it. Recently I've discovered that it's not just great for breakfast but really shines in recipies. Here is an adapted New Orleans style Oyster Stew that I included my smoked bacon. This is an excellent stew/soup as is but when you add the smoked bacon it's magic. I wasn't to sure on the parsley at first but it completes this soup nicely.

Oyster Stew with Smoked Bacon

1 8oz. container select oysters (add a second one if you want)
1 or 2 slices smoked bacon
2 tbsp. unsalted butter
1 tbsp. flour
1 rib celery, finely chopped
1 small clove garlic (just a bit goes a ways here), finely chopped
1/4 cup onion (shallots or leeks good too), finely chopped
1⁄4 cup finely chopped curly parsley
kosher salt to taste
freshly ground black pepper to taste
1⁄8 tsp. cayenne pepper
2 cups milk
splash half and half

Combine oyster liquor with 1/4 cup water in a 1-qt. saucepan. Bring to a simmer over medium heat. Add the oysters and simmer until their edges just begin to curl, about 2 minutes. Strain oysters through a fine sieve set over a medium bowl. Reserve oysters and cooking liquid separately.

Fry bacon until done but not crisp. Reserve drippings and chop bacon

Heat butter and bacon drippings in a med large saucepan over medium-high heat. Add flour and cook, whisking constantly, until golden brown, 3–4 minutes. Reduce heat to medium; add celery, garlic, onions, parsley, salt, pepper, and cayenne. Cook, stirring frequently with a wooden spoon, until onions and celery are soft, about 15 minutes.

Stir in milk, cream, bacon, and reserved oyster liquid and cook on medium, stirring occasionally, until hot.

Add in oysters and continue to cook for a few minutes. Serve immediately.

Serve in warm bowls with very thin sliver of butter floated on top, a dash of hot sauce, and some saltine crackers

2 large servings
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