Shelly's Recipe

CHARLESTONS SHORE OYSTER STEW WITH ANDOUILLE SAUSAGE AND A ROASTED YELLOW CORN AND BLACK PEPPER BISCUIT

Category: Stews

For Biscuit:
1 cup self rising flour
1 oz shortening
1/3 cup buttermilk
Pinch salt and pepper
1/4 cup roasted yellow corn kernels
1 tbsp caramelized Vidalia onions

Preheat oven to 400. Combine flour and shortening in bowl and mix well. Add buttermilk and work it under the flour mix, be careful not to overdo. Carefully fold other ingredients into the dough. Roll to about 1/2 inch and use a cookie cutter to form biscuits. Place them on greased baking sheet and bake to a golden brown for about 8-10 minutes.

For Stew:
24 oysters shucked and washed, keeping liquid in a separate bowl
1/2 cup cubed Andouille sausage
1/4 cup white onion diced
1/2 tsp chopped garlic
2 cup heavy creme
Salt and pepper to taste
Worcestershire, Tabasco
1 tsp fresh herbs chopped: Thyme, Basil, Rosemary
1 tsp sweet and spicy peach and tomato jam

Render sausage at high heat in a saute pan, add onions and saute until translucent. Add creme and reduce half, add salt and pepper to taste and fresh herbs, season with Tabasco and Worcester for spiciness, turn off the heat, add oyster liquid and oysters, let sit for 30 seconds, then arrange on plate. Top oysters with a biscuit and garnish with a sweet and spicy peach and tomato jam.

For Jam: Combine 1 cup sliced peaches and 2 ripe Roma tomatoes peeled and seeded with brown sugar and 1 tbsp cider vinegar, 1 pinch red pepper flakes and simmer on low heat for 3-4 hours until reaching a jam-like consistency.