- 1/2 cup chopped green onion
- 2 pints half-and-half
- Salt and ground black pepper
- Fresh Oysters
- 1/4 cup butter
- 1 cup finely chopped celery
- 1/2 cup chopped red bell pepper
- 1 teaspoon dried parsley
- 2 dashes Louisana-style hot sauce
Over medium heat, begin to melt the butter in a large saucepan until it starts to produce foam.
In the heated butter, sauté the celery, onion, and red bell pepper until they soften, which should take approximately 10 minutes.
Incorporate the half-and-half and parsley into the vegetable mix, seasoning it with salt and black pepper to taste.
Keep heating the mixture until it's on the verge of boiling, then incorporate the oysters and any accompanying can liquid into the stew, along with Louisiana-style hot sauce. Allow the mixture to reach a simmer and cook until the oysters start to curl at the edges, which should take an additional 10 to 15 minutes.
Take the saucepan off the heat and let the stew rest for 5 minutes prior to serving.