Oyster Stew Recipe


  • POyster Stew 3rep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4-6





  • 5 Tbsp unsalted butter
  • 1 pint oysters with their liquor, jarred or freshly shucked, about 2 dozen*
  • 1/4 cup flour
  • 2 celery stalks, minced
  • 1 medium yellow or white onion, minced
  • 1 3/4 cup milk
  • 1/4 cup cream (can use all milk if you want)
  • Splash of Tabasco, Crystal, or other hot sauce
  • Salt
  • Freshly ground black pepper
  • 1/2 cup parsley, minced


1 Strain and reserve the oyster juice, rinse oysters: Strain the oyster juice through a fine-meshed sieve into a bowl to remove any grit. Reserve the juices. Rinse the oysters well, under cold water. Put them in a bowl.

2 Make a roux: Melt the butter in a pot over medium heat. Add the flour and stir to make a roux. Reduce the heat to medium-low and cook the mixture for a few minutes, stirring often.

3 Add celery and onions: When the roux turns the color of coffee-with-cream, stir in the celery and onions. Increase the heat to medium and cook for 2-3 minutes, stirring frequently.

4 Add oyster juices, milk, cream, hot sauce: Add the oyster juice and any juices the oysters in the bowl have released. The flour in the roux will absorb the liquid and turn into a paste. Slowly add the milk and cream, stirring to incorporate as you pour them in. Add a healthy splash or two of hot sauce, to taste.

5 Heat soup until steamy: Heat the soup to steamy, but below a simmer, over low heat, cook for 15 minutes. (Do not let the soup boil!)

6 Add oysters: If you are working with large oysters, you may want to chop them into bite-sized pieces. Add the oysters and cook for another 2 minutes, or until the edges of the oysters just begin to curl.

If you want the stew to be more like a smooth soup, purée until smooth.

Add salt and freshly ground black pepper to taste. Garnish with fresh chopped parsley to serve.

Read more: http://www.simplyrecipes.com/recipes/oyster_stew/#ixzz4J8OxzABa