Lowcountry Brown Oyster Stew Recipe - Saveur

Instructions

Step 1

To a large pot set over medium-high heat, add 2 tablespoons of oil, the butter, and flour, and stir to form a roux. Stir continuously until the roux becomes a deep chocolate color, about 5 minutes. Meanwhile, to a skillet set over medium-high heat, add the remaining oil, celery, and onion; stir until soft and translucent, about 3 minutes. Remove from the heat.

Step 2

Returning to the pot, turn the heat down to low and add the tomato powder, bay leaf powder, garlic powder, onion powder, ground dawadawa, crawfish powder, smoked paprika, and smoked chipotle powder; stir until the spices become fragrant, about 1 minute. Transfer the celery mixture to the pot and stir to combine.

Step 3

Meanwhile, set the empty skillet over medium-low heat and add the benne, ginger powder, and lemongrass powder; toast until golden-brown, 3–5 minutes. Remove from the heat.

Step 4

Returning to the pot, slowly pour in the oyster liquor and stock, stirring continuously until all the liquid is incorporated into the roux. Add salt, and turn the heat up to medium-low. Cook at a rapid simmer until the stew is thick enough to coat the back of a wooden spoon and has reduced by about a third, 40–45 minutes. Remove from the heat and add the oysters; season with more salt as needed. Garnish with onion sprouts and the benne mixture. Serve hot.

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