Creole Oyster Stew

1. 1

   In a large pot, cook the bacon until crisp and the fat is rendered, 5 to 6 minutes.

2. 2

   Drain on paper towels and set aside.

3. 3

   Discard all but 1 tablespoon of fat from the pan.

4. 4

   To the fat remaining in the pan, add the butter and melt over medium heat.

5. 5

   Add the onions and celery and cook gently, stirring, until soft, about 5 minutes.

6. 6

   Add the green onions, garlic, salt, white pepper, cayenne, and thyme and cook, stirring, for 1 minute.

7. 7

   Add the flour and cook, stirring, to make a light roux, about 3 minutes.

8. 8

   Add the wine and cook for 1 minute.

9. 9

   Add the reserved oyster liquor and milk and bring to a boil.

10. 10

    Reduce the heat and simmer until the liquid thickens, about 4 minutes.

11. 11

    Add the oysters and parsley and simmer until the oysters start to curl, about 3 minutes.

12. 12

    Stir in the cream and reserved bacon and cook for 1 minute.

13. 13

    Remove from the heat and adjust the seasoning, to taste.

14. 14

    Serve hot with French bread.

* Per serving · 4 servings · Values may vary.