Ingredients with Measurements:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1 pint shucked oysters, drained
Special equipment needed:
- Large pot or Dutch oven
- Whisk
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the chopped onion, celery, and carrots to the pot and cook until the vegetables are tender, about 5 minutes.
3. Add the minced garlic to the pot and cook for an additional 1-2 minutes.
4. Sprinkle the flour over the vegetables and stir to combine.
5. Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming.
6. Add the heavy cream, cheddar cheese, Parmesan cheese, salt, black pepper, cayenne pepper, paprika, dried thyme, dried oregano, and dried basil to the pot. Stir until the cheese is melted and the ingredients are well combined.
7. Add the drained oysters to the pot and cook until the edges of the oysters curl, about 3-4 minutes.
8. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 495
- Fat: 40g
- Carbohydrates: 15g
- Protein: 18g
Substitutions for ingredients:
- Instead of chicken broth, you can use vegetable broth or seafood broth.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of cheddar cheese, you can use Monterey Jack cheese or Gouda cheese.
- Instead of Parmesan cheese, you can use Pecorino Romano cheese or Asiago cheese.
Variations:
- Add chopped bacon or ham to the stew for extra flavor.
- Use different herbs and spices to customize the flavor of the stew.
- Add diced potatoes or corn to the stew for a heartier meal.
Tips and tricks:
- Make sure to drain the oysters well before adding them to the stew.
- Use a whisk to prevent lumps from forming when adding the chicken broth.
- Stir the stew frequently to prevent the cheese from sticking to the bottom of the pot.
Storage instructions:
- Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a sprinkle of chopped parsley or chives on top.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve the stew with crusty bread or oyster crackers.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the stew is too thick, add more chicken broth or milk to thin it out.
- If the stew is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the oysters until the edges curl to ensure that they are fully cooked.
Food history:
- Oyster stew is a traditional dish in many coastal regions of the United States, particularly in the Northeast and the South.
Flavor profiles:
- Creamy
- Cheesy
- Savory
- Spicy
Serving suggestions:
- Serve the stew as a main course for lunch or dinner.
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