Butternut Oyster Stew


DuWayne Heupel won one of our holiday recipe contests for this fresh take on traditional oyster stew.
4 tablespoons olive oil
1/4 cup minced shallots
3 cloves garlic, minced
1/2 cup minced celery
1/4 cup minced bell pepper (preferably red)
4 cups milk
2 tablespoons extra virgin olive oil
2 tablespoons minced fresh parsley
1 teaspoon Worcestershire sauce
1 cup cooked, diced butternut squash (roughly 1/2 inch cubes)
2 tablespoons corn starch
1/4 cup water
16 ounces fresh shucked oysters, with their juice
Salt and freshly ground black pepper, to taste
Pinch of Cayenne pepper
1 Place olive oil in a large pot over medium heat, then sauté shallots, garlic, celery, and bell pepper, until shallots are tender and slightly translucent.

2 Pour milk into pot. Mix in parsley and Worcestershire sauce. Stir frequently to ensure milk does not stick to bottom of the pot.

3 When the mixture is almost boiling, add the squash. Whisk corn starch into 1/4 cup water, ensuring there are no lumps, then stir into pot.

4 Continue stirring, When the mixture again returns to the near-boiling point, pour the oysters and their liquid into the pot. Season with salt, black pepper, and cayenne pepper.

5 Stir frequently until the oysters curl at the ends indicating the stew has finished cooking. Turn off the heat and let the stew stand for 10 minutes. Stir and serve.

servings  use metric
original recipe yield: 6 servings

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