Based on a family recipe and reinterpreted by Chef John Folse, this stew is a unique option for hors d'oeuvres, with fresh Louisiana oysters and no spoons or bowls to wash later. If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2010, and they'll donate $5 to WWOZ. 

Courtesy of Chef John Folse

Makes 6 Servings

Ingredients

6 large store-bought puff pastry shells
3/4 cup vegetable oil
1 cup flour
1 cup diced onions
1/2 cup diced celery
1/2 cup diced bell peppers
1 tablespoon minced garlic
2 quarts oyster liquid
2 dozen fresh-shucked oysters
3/4 cup sliced green onions
1/2 cup chopped parsley
salt and freshly ground black pepper, to taste
granulated garlic, to taste

Directions

Bake pastry shells according to package directions, set aside.

In a heavy-bottomed saucepot, heat oil over medium-high heat. Whisk in flour,stirring constantly until a dark brown roux is achieved, about 20 minutes. Addonions, celery, bell peppers, and minced garlic. Cook 3 to 5 minutes or untilvegetables are wilted. Slowly add oyster liquid and whisk until well blended.Remember that once fresh oysters are added, natural juices will thin out stew.Simmer 20 to 30 minutes, stirring occasionally. Add oysters and cook until edgesof oysters are curled, but not overcooked. Add green onions and parsley, thenseason to taste with salt, pepper, and granulated garlic. Place puff pastry shellson a serving platter, then ladle a generous serving of oyster stew into center ofeach pastry shell. Serve.

Chef’s Note: If oyster liquid is not available, purchase 1 extra pint of oysters andpurée in a blender with 1 1/2 quarts cold water