(Jim can only make it when Mendy is outta town & then
he must eat it & sterilize the pan
before Mendy gets home – which is no
problem as it is DELICIOUS for breakfast, lunch
or supper—even a midnight
snack)
Almost
one gallon of milk (a full gallon doesn’t leave room in our pot for
the other
ingredients)
Start
heating the milk at the absolutely lowest temperature possible
Now
drain & add 4 cans of oysters (Jim tried live oysters but they kept
climbing
outta the pot & when Jim tried fresh oysters they didn’t taste as
good as
the canned – Jim used smoked oysters one time & couldn’t even
get the
dogs to eat it after keeping them off of other food for a week)
Drop
in a stick of butter (or butter substitute for you health nuts)
Dump
some pepper on top – not too much as the whole gallon will
taste like pepper
Dump
one package of Lipton’s Onion Soup Mix on top
Dump
a can of cream of mushroom soup into the pot
Sprinkle
some parsley flakes on top – doesn’t make any difference
how much, Jim
thinks the parsley is for looks only but he ain’t sure
that it isn’t what
makes the stew the best on the Bayou so he always
covers at least ½ the top of
the milk with parsley flakes
Keep
the fire very low, stirring frequently – milk scorches or scooches
or
something, but it sticks to the bottom so when you stir, scrape the bottom
IF
YOU DON’T PAY ATTENTION TO THE NEXT STEP, your stew will taste scorched or
scooched or something (Jim’s says scorched or scooched or something oyster
stew is better than no oyster stew at all)
After
a long time, the stuff in the pot will get hot. At that time you can turn the temperature up as high as you
want to BUT stir continuously & constantly—When you see bubbles STOP =
move the pot off the stove & keep stirring for a little while
Jim
prefers to firm up his stew with Keebler Zesta Original Saltine Crackers (only
Keebler Zesta Original Saltine Crackers) – However, some people like to float
those sissy little oyster crackers on top