Directions:
- Melt the butter in a large saucepan over medium heat until it begins to foam.
- Cook and stir the celery, onion, and red bell pepper in the hot butter until soft, about 10 minutes.
- Stir the half-and-half and parsley through the vegetable mixture; season with salt and black pepper.
- Continue cooking until the mixture just begins to boil; add the oysters and any liquid from the can to the stew along with Louisiana-style hot sauce. Bring the mixture to a simmer and cook until the oysters begin to curl, 10 to 15 minutes more.
- Remove the saucepan from heat and allow the stew to sit 5 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 291.96 Kcal (1222 kJ) | ||
| Calories from fat | 244.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.21g | 42% | |
|---|---|---|---|
| Cholesterol | 83.7mg | 28% | |
| Sodium | 89.43mg | 4% | |
| Potassium | 296.04mg | 6% | |
| Total Carbs | 8.13g | 3% | |
| Sugars | 1.23g | 5% | |
| Dietary Fiber | 0.67g | 3% | |
| Protein | 6.26g | 13% | |
| Vitamin C | 18.8mg | 31% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 7.1mg | 39% | |
| Calcium | 183mg | 18% | |
| Amount Per 100 g | |||
| Calories | 134.14 Kcal (562 kJ) | ||
| Calories from fat | 112.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.5g | 42% | |
|---|---|---|---|
| Cholesterol | 38.46mg | 28% | |
| Sodium | 41.09mg | 4% | |
| Potassium | 136.01mg | 6% | |
| Total Carbs | 3.73g | 3% | |
| Sugars | 0.57g | 5% | |
| Dietary Fiber | 0.31g | 3% | |
| Protein | 2.88g | 13% | |
| Vitamin C | 8.6mg | 31% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 3.2mg | 39% | |
| Calcium | 84.1mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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