Bobby’s Lighter Oyster Stew

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By Bobby Deen

230 Less Calories
94mg Less Cholesterol

Bobby’s Oyster Stew

Ingredients:
1 (16-ounce) container oysters
1 tablespoon olive oil
1 large leek, cleaned and thinly sliced
4 scallions, thinly sliced
3 tablespoons all-purpose flour
2 cups reduced-sodium chicken broth
1 1/2 cups fat-free milk
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup reduced-fat half-and-half
8 multi-grain crackers (optional) 
Directions:
Drain the oysters in a colander over a bowl, reserving the liquid. Coarsely chop the oysters; set aside.

Heat the oil in a large nonstick saucepan over medium heat. Add the leek, and scallions and cook, stirring occasionally, until soft, 4 – 5 minutes. Stir in the flour and cook, stirring constantly with a wooden spoon, 1 minute.

Add the broth and milk; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the stew begins to thicken, about 8 minutes.

Stir in the oysters, the reserved liquid, parsley, salt, and pepper. Cook, just until the oysters begin to curl, 2 – 3 minutes. Stir in the half-and-half; heat through. Serve with the crackers, if using.
Prep Time: 10 minutes
Cook Time: 20minutes
Difficulty: Easy
Yield: 8 servings   (1 1/3 cups per serving)

Per Serving: 109 Cal; 8 g Protein; 4 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 10 g Carb; 0 g Fiber; 3 g Sugar; 146 mg Calcium; 5 mg Iron; 517 mg Sodium; 35 mg Cholesterol

Original Recipe courtesy Paula Deen
Lightened Up recipe courtesy Bobby Deen and the Paula Deen test kitchen

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Reader Comments:

Bobby has done a great job lightening up these recipes.  Keep up the great work Bobby, some of us out here have to eat lighter and I’m one of them….Thank you Bobby Deen

Liz

By Liz Dal Poggetto on July 06, 2010

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hi! wink i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above? thanks! wink sandra
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 10:37 am

Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 8:22 am

I WISH I COULD COOK. COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER? I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE. YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE. TAMMY LEVAN 19 SPENCER WAY KINGS PARK, NY 11754 HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 4:31 am

Hi Bubbles, You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 11:05 pm

Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition. Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 11:03 pm