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This is Paul Salvant's recipe. It's like a creamy oyster stew over pasta. Good stuff.
3-4 strips bacon, chopped
1/2 link andouille, chopped
1 cup creole veggies, chopped
1 pack sliced mushrooms
1/4 to 1/2 cup roux, depending on how much roux you like
2 cups water
1 cup half-n-half
1 pint oysters
cajun seasoning (Magic Swamp Dust)
sliced green onions for garnish
fettucine pasta, cooked and drained
In a large skillet, brown the bacon and andouille. Add the creole veggies and cook over medium heat until soft. Add the mushrooms and cook for a few minutes. Paul uses a dry roux mixed with water instead of a traditional roux. Use what you like. Add the roux to the skillet and stir it around, just until it gets hot. Slowly add the water and stir until slightly thickened. Add the half-n-half and stir gently. Let cook until slightly thickened. Add the cajun seasoning to taste. Add the oysters and simmer just until oysters start to curl at the edges. When the oysters curl, add the cooked pasta noodles. Remove from heat and serve with green onion garnish.