Spinach, Oyster And Chorizo Stew
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon peanut oil
- ½cup finely chopped onion
- ½pound Mexican chorizo, casing removed
- 2cups whole milk
- 1½cups half-and-half
- 1pound fresh spinach, stemmed, washed and chopped (or 1 10-ounce box frozen chopped spinach, cooked)
- 1pint shucked bluepoint or other oysters with their liquor
- Worcestershire sauce to taste
- Salt and freshly ground white pepper to taste
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Preparation
- Step 1
Heat oil in a heavy soup pot over medium-low heat. Add onion, then crumble chorizo into the pot. Cook, stirring often, until sausage is browned, about 10 minutes. Remove sausage and onion, drain well to remove fat, wipe out pot and return sausage and onion.
- Step 2
Add milk and half-and-half to the pot over medium heat, and heat just until steaming. Add spinach, and simmer a minute or two.
- Step 3
In a skillet, heat oysters and their liquor just until edges curl up. Pour into pot, and heat until very hot but not boiling. Season to taste with Worcestershire sauce, salt and pepper.
Private Notes
Comments
Am a Maryland native. My forebears were Chesapeake watermen for generations. Grew up on traditional oyster stew. However, this is easily my favorite recipe for that dish.
This is fabulous recipe (of course I collected the oysters myself from the Nauset Marsh on Cape Cod). I added 3 small turnips to the chorizo/onion mixtures and had extra bottles of clam juice on hand if needed. I ended up needing 2, 8 oz bottles. I will definitely be making this again.
Am a Maryland native. My forebears were Chesapeake watermen for generations. Grew up on traditional oyster stew. However, this is easily my favorite recipe for that dish.
Best oyster stew recipe for those who like a little heat (as I do)!
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