How to Make Brown Oyster Stew with Benne | Tasting Table Recipe
Prep Time:
25 minutes
Cook Time:
35 minutes
Servings:
4 servings
Ingredients
  • 40 eastern oysters, such as Bluepoints or Caper's Blades, shucked, with liquor reserved
  • 1 cup diced bacon, preferably Benton's
  • 1 cup medium diced white onion
  • ½ cup Anson Mills Heirloom Bennecake Flour 
  • ½ cup Anson Mills French Mediterranean White Bread Flour 
  • 3½ cups chicken stock, preferably homemade
  • Juice of 1½ lemons (about ⅓ cup)
  • Salt, to taste
  • Hot sauce, preferably Crystal Hot Sauce, to taste
  • 2 tablespoons Anson Mills Sea Island Benne Seeds 
  • ½ cup finely sliced scallions
Directions
  1. In a small container, combine the oysters and all their liquor; cover and refrigerate. In a large heavy-bottomed saucepan over medium heat, cook the bacon, stirring frequently, until the fat is rendered and the pieces of bacon are crispy, about 8 minutes. Add the onions and cook, stirring occasionally, until they becomes soft and translucent, about 5 to 7 minutes.
  2. Reduce the heat to low. Add both flours and, using a wooden spoon, stir until the flours absorb the bacon fat. Continue stirring until the roux is golden in color, about 7 minutes.
  3. Drain the oysters, reserving the liquor. Add the liquor and chicken stock to the roux and whisk until smooth. Bring to a simmer, still over low heat, until the mixture has thickened, about 10 minutes. Add the lemon juice and season with salt and hot sauce. Add the oysters and cook, without stirring, until the oysters are just warm. Garnish with benne seeds and scallions and serve.