5 stars based on 2 Reviews
Servings: 8 servings (1 1/3 cups per serving)
Prep Time: 10 min
Cook Time: 20 min
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)
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.
Original Recipe courtesy Paula Deen
Recipe Courtesy of Bobby Deen and the Paula Deen Test Kitchen