Ingredients
- 1 (16-ounce) container oysters
- 1 tablespoon olive oil
- 1 large leek, cleaned and thinly sliced
- 4 scallions, thinly sliced
- 3 tablespoons all-purpose flour
- 2 cups reduced-sodium chicken broth
- 1 1/2 cups fat-free milk
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup reduced-fat half-and-half
- 8 multi-grain crackers (optional
Preparation
Step 1
Heat the oil in a large nonstick saucepan over medium heat. Add the leek, and scallions and cook, stirring occasionally, until soft, 4 – 5 minutes. Stir in the flour and cook, stirring constantly with a wooden spoon, 1 minute.
Add the broth and milk; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the stew begins to thicken, about 8 minutes.
Stir in the oysters, the reserved liquid, parsley, salt, and pepper. Cook, just until the oysters begin to curl, 2 – 3 minutes. Stir in the half-and-half; heat through. Serve with the crackers, if using.
Nutritional Information (Per Serving):
109 Cal; 8 g Protein; 4 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 10 g Carb; 0 g Fiber; 3 g Sugar; 146 mg Calcium; 5 mg Iron; 517 mg Sodium; 35 mg Cholesterol
Original Recipe by Paula Deen