Oyster Stew Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Servings
6
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Calories
149 kcal
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Course
Main Course, Appetizer, Soup
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Cuisine
American
Oyster Stew Recipe
Description
This Oyster Stew begins by making a blonde roux with butter and flour cooked for five minutes to develop a nutty base. Chopped onion, celery, and bell pepper are cooked briefly in the roux to build aroma and flavor. Milk and reserved oyster liquor are added, along with Cajun seasoning and salt and pepper, simmered until slightly thickened.
Packed with minced garlic, chopped parsley, green onions, and a dash of hot sauce, the stew is brought to a boil with fresh oysters added last, cooking just until their edges curl, indicating doneness without toughness. The result is a creamy stew with a delicate thickness balanced by the spices and fresh vegetables, showcasing the briny oysters.
It is traditionally served garnished with additional chopped parsley, chili flakes or extra hot sauce, and butter pats if desired, accompanied by oyster crackers or soda crackers for texture contrast. The recipe yields servings suitable as appetizers or main portions depending on serving size.
This stew offers a warm, fragrant dish combining creamy and spicy elements with tender shellfish, suitable for colder weather meals.
Ingredients
- 4 tablespoons butter
- 3 tablespoons flour
- 1 onion chopped, small
- 1 bell pepper use jalapenos for a spicier version, small, chopped
- 1 celery chopped, stalk
- 1 tablespoon Cajun seasoning
- 2 cups milk
- 1/4 cup oyster liquor reserved from the shucked oysters
- salt to taste
- black pepper to taste
- 1/4 cup parsley chopped
- 1/4 cup green onion chopped
- 3 cloves garlic minced
- hot sauce dash of
- 2 oyster shucked and drained (you can use canned oysters, dozen
- parsley pads of butter (optional), chili flake, extra hot sauce, soda crackers or oyster crackers, extra chopped, for serving
Instructions
- Melt 1/4 cup butter in a large pan or pot over medium high heat. Stir in the flour to make the roux. Stir constantly to cook the roux for 5 minutes to make a blonde roux, which is light brown in color.
- Stir in the onion, peppers and celery. Cook for 2 minutes.
- Stir in the milk, oyster liquor, Cajun seasonings and salt and pepper to taste. Cook, stirring constantly, for 3-4 minutes, or until the mixture thickens slightly.
- Stir in the parsley, green onions, garlic, hot sauce and oysters. Bring to a boil and cook for 3-4 minutes, or until the oysters cook through and their edges curl.
- Remove from heat. Garnish with chopped parsley, small chips of extra butter (if desired), chili flakes and a dash of hot sauce (if desired). Don't forget the crackers!
Notes
- The recipe yields 6 small appetizer-sized servings or 4 main course portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 116mg | 5% |
| Potassium | 224mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1225IU | 25% |
| Vitamin C | 6mg | 7% |
| Calcium | 117mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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