Ingredients
8 ounces whole butter
1 pound bacon lardons
2 pounds smoked sausage
2 onions, diced
2 pieces fennel, diced
8 large ears of corn, cut from cob
3 tbsp. paprika
12 ounces flour
1 gallon chicken stock
3 quarts whole milk
1 quart heavy cream
3 pounds red bliss potatoes, medium diced
1 tub oysters, drained and rinsed
2 lemons, juiced
1 ounce fresh thyme, minced
¼ ounce tobasco
1 ounce Worcestershire sauce
2 ounces sherry wine
3 tbsp. kosher salt
1 tsp. fresh ground pepper
Instructions
In a large pot, melt the butter and render the bacon fat. In the same pot, saute the sausage, onions, fennel, corn and paprika. Add the flour and incorporate well to create a roux with the fat and sautéed mixture. Add cold liquids in a steady stream, continuing to whisk while adding. Add potatoes and simmer until potatoes are tender.
Mix in the oysters. Season with lemons, thyme, tobacco, Worcestershire, sherry, salt and pepper.
Yields 3 gallons of oyster stew.
Recipes courtesy of Colonial Williamsburg’s Executive Chef Travis Brust