Stone Crabber Oyster Stew
The stew,course -looking but fine tasting!,was created years ago in Apalachee Bay in the Gulf of Mexico,south of Tallahassee.
At low tide women waded out on the sandbars to harvest oysters At noontime they came ashore,built a fire to warm themselves and cooked their meal.
Oysters were shucked,dropped into a bucket along with a piece of fatback & chopped onion.Cornbread brought from home was added.
Only change from the original recipe is milk instead of water.
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- 1/2 stick
- butter or 4 bacon slices,cut into small pieces.
- 2 1/2 c
- oysters, raw with juice
- 2 c
- 1 c
- salt if desired,and pepper to taste
- of tabasco or other hot sauce.
- choice of garnishes:slivers of pimiento,chopped parsley,chopped chives,or light dusting of paprika
1If using butter,saute the chopped onions,if bacon,fry it and the onions together.
While the onions are cooking, separate the oysters from their liquor.If oysters are large cut in half.There will be about a cup of liquor to set aside.
2Pour the oysters into the onion butter(or onion-bacon) and cook until the edges curl,about 3 minutes--no longer or they will get tough!.
Add oyster liquor(juice) and crumbled corn bread.
Pour in the milk.
3Blend the ingredients and heat until steaming.Remove immediately from heat.Season with salt (if desired) and pepper and Tabasco.
If the stew seems thick ,add more milk.If thin,add corn bread crumbs.
4Ladle into heated bowls and top with one of the garnishes Serve additional cornbread with the stew