Creamy Oyster Etouffee

Although crawfish are customary in this Louisiana specialty, oysters make a briny and richer dish. Have lots of white rice to make a bed for this rich stew.

4 tablespoons (1⁄2 stick) unsalted butter

1 large yellow onion, diced

2 celery ribs, thinly sliced

1 medium green bell pepper, cored, seeded, and diced

3 garlic cloves, minced

2 teaspoons stemmed thyme or 1 teaspoon dried thyme

1⁄4 to 1⁄2 teaspoon cayenne pepper

1⁄4 cup all-purpose flour

3 cups fish, vegetable, or chicken broth

1 cup dry white wine or dry vermouth

11⁄2 pounds shucked oysters

1⁄2 cup heavy cream

Salt to taste

• Melt the butter in a large saucepan set over low heat. Add the onion, celery, and bell pepper. Cook, stirring often, until softened, about 3 minutes. Add the garlic, thyme, and cayenne; cook for 20 seconds.
• Sprinkle the fl our evenly over the mixture, count to ten, then cook, whisking constantly, until the fl our has incorporated and turned golden, about 3 minutes.
• Whisking constantly, add the broth in a slow, thin stream. Whisk in the wine until smooth. Raise the heat to medium and bring to a low simmer.
• Add the oysters (and any juice) along with the cream. Stir well, cover, reduce the heat to very low, and cook just until the oysters are opaque and the sauce is thick, about 3 minutes. Let stand off the heat for 5 minutes and check the dish to see if it needs any salt.

Makes 6 servings