MAKES 6 SERVINGS
Courtesy of Chef John Folse and Louisiana Cookin’ Magazine
- 6 large store-bought puff pastry shells
- 3/4 cup vegetable oil
- 1 cup flour
- 1 cup diced onions
- 1/2 cup diced celery
- 1/2 cup diced bell peppers
- 1 tablespoon minced garlic
- 2 quarts oyster liquid
- 2 dozen fresh-shucked oysters
- 3/4 cup sliced green onions
- 1/2 cup chopped parsley
- Salt and freshly ground black pepper, to taste
- Granulated garlic, to taste
Bake pastry shells according to package directions, set aside.
In a heavy-bottomed saucepot, heat oil over medium-high heat. Whisk in flour, stirring constantly until a dark brown roux is achieved, about 20 minutes. Add onions, celery, bell peppers, and minced garlic. Cook 3 to 5 minutes or until vegetables are wilted.
Slowly add oyster liquid and whisk until well blended. Remember that once fresh oysters are added, natural juices will thin out stew.
Simmer 20 to 30 minutes, stirring occasionally. Add oysters and cook until edges of oysters are curled, but not overcooked. Add green onions and parsley, then season to taste with salt, pepper, and granulated garlic. Place puff pastry shells on a serving platter, then ladle a generous serving of oyster stew into center of each pastry shell. Serve.
Chef’s Note: If oyster liquid is not available, purchase 1 extra pint of oysters and purée in a blender with 1 1/2 quarts cold water.