Ingredients
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¼ cup butter
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1 cup finely chopped celery
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½ cup chopped green onion
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½ cup chopped red bell pepper
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2 pints half-and-half
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1 teaspoon dried parsley
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salt and ground black pepper to taste
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1 (12 ounce) can oysters
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2 dashes Louisiana-style hot sauce
Directions
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Melt the butter in a large saucepan over medium heat until it begins to foam.
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Cook and stir the celery, onion, and red bell pepper in the hot butter until soft, about 10 minutes.
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Stir the half-and-half and parsley through the vegetable mixture; season with salt and black pepper.
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Continue cooking until the mixture just begins to boil; add the oysters and any liquid from the can to the stew along with Louisiana-style hot sauce. Bring the mixture to a simmer and cook until the oysters begin to curl, 10 to 15 minutes more.
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Remove the saucepan from heat and allow the stew to sit 5 minutes before serving.
Nutrition Facts (per serving)
352 | Calories |
30g | Fat |
12g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 352 | |
% Daily Value * | |
Total Fat 30g | 39% |
Saturated Fat 19g | 93% |
Cholesterol 114mg | 38% |
Sodium 209mg | 9% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 1g | 3% |
Total Sugars 1g | |
Protein 9g | 18% |
Vitamin C 22mg | 25% |
Calcium 235mg | 18% |
Iron 4mg | 19% |
Potassium 455mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.