This oyster stew recipe is rustic and comforting with loads of plump, juicy oysters simmered in a soup made with a creamy, buttery roux base and the perfect blend of seasonings.
Easy Oyster Stew Recipe
We're cooking up a big pot of delicious Oyster Stew in the Chili Pepper Madness kitchen, my friends. Would you care for a bowl?
Oyster stew is made in various parts of the country where oysters are readily available. You'll find variations in the New England area, but also down south, particularly in Louisiana, where it is traditionally served as a light Sunday supper during chilly winters, or as holiday favorite as a Christmas Eve tradition.
This is a southern version, more of a New Orleans oyster stew, with a simple blend of Cajun seasonings.
Let's talk about how to make oyster stew, shall we?
Oyster Stew Ingredients
- Butter
- Flour - Use white, all-purpose flour
- Vegetables - Onion, celery, garlic, green onion
- Oysters with reserved oyster liquor
- Seasonings - Cajun seasonings, salt, black pepper
- Fresh Herbs - Parsley
- Extras - Hot Sauce, extra chopped parsley, pads of butter (optional), chili flake, extra hot sauce, soda crackers or oyster crackers
How to Make Oyster Stew Step by Step - the Recipe Method
Make the Roux. Melt 1/4 cup butter in a large saucepan or pot over medium heat to medium high. Stir in the flour to the melted butter to make the roux.
Cook stirring constantly to cook the roux for 5 minutes to make a blonde roux, which is light brown in color.
See my post on How to Make a Roux for tips and a video demonstration.
Cook the Vegetables. Stir in the onion and celery. Cook for 2 minutes.
Milk and Seasonings. Stir in the milk, and add the oyster liquor, Cajun seasonings. Add the salt and freshly ground black pepper to taste.
Cook at medium-low heat, stirring constantly, for 3-4 minutes, or until the mixture thickens slightly.
Cook the Oysters. Stir in the parsley, green onions, garlic, hot sauce and oysters.
Bring to a boil and cook for 3-4 minutes, or until the edges of the oysters curl and cook through.
Garnish and Serve. Remove from heat. Garnish with fresh chopped herbs (parsley), small chips of extra butter (if desired), chili flakes and a dash of hot sauce (if desired).
Don't forget the crackers!
Boom! Done! Your oyster stew is ready to serve. I do like mine with some extra hot sauce stirred in, along with crushed crackers for a bit of a crunch. Looks wonderful, doesn't it? So delicious. I love this recipe.
Recipe Notes & Tips For Success
- The Oysters. Raw oysters are best for making oyster stew. Reserve the oyster liquor (oyster liquid) from the freshly shucked oysters, as the liquor adds a lot of flavor. If using cooked canned oysters from the grocery store, add them into the stew 1-2 minutes before serving, just to warm them through, as canned oysters are usually cooked before canning.
- The Roux. A light blonde roux is key for this recipe. See my post on How to Make a Roux for roux making tips and a video recipe.
- The Milk. 2 percent milk thickens up in the roux very nicely, though you can use whole milk or cream for a thicker, more decadent version.
- The Seasonings. I'm using my favorite Cajun seasoning recipe for my oyster stew, though you can use your favorite brand, or use Creole seasonings. You can also use a simple blend of cayenne pepper, salt and pepper.
- Crackers. Oyster stew is great with soda crackers or oyster crackers. As an alternative, crushed or crumbled saltine crackers or club crackers.
- Other Ingredients. Add in other seafood such as shrimp or crawfish. Try it with crumbled sausage or boudin. Patty really likes it with a splash of Worcestershire sauce and oyster stew with potatoes for more of a chowder version. Very tasty.
Storage Information
Store oyster stew in a sealed container in the refrigerator for up to 3 days. Gently reheat to enjoy again.
I do not recommend to freeze oyster stew it because of the dairy content.
That's it, my friends. I hope you enjoy this classic oyster stew recipe. Let me know if you make it. I'd love to hear how it turned out for you and I hope it becomes a new family favorite!
Cookbook Recommendation
If you enjoy Louisiana cooking, including Cajun and Creole cuisine, I have found this book very informative with lots of great recipes and techniques.
- Louisiana Real and Rustic, by Emeril Lagasse (affiliate link, my friends!)
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Oyster Stew Recipe
Ingredients
- 4 tablespoons butter
- 3 tablespoons flour
- 1 small onion chopped
- 1 small bell pepper, chopped use jalapenos for a spicier version
- 1 stalk celery chopped
- 1 tablespoon Cajun seasonings
- 2 cups milk
- 1/4 cup oyster liquor reserved from the shucked oysters
- Salt and pepper to taste
- 1/4 cup chopped parsley
- 1/4 cup chopped green onions
- 3 cloves garlic minced
- Dash of hot sauce
- 2 dozen oysters shucked and drained (you can use canned oysters)
- For Serving: Extra chopped parsley pads of butter (optional), chili flake, extra hot sauce, soda crackers or oyster crackers
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!
Video
Notes
Nutrition Information
NOTE: This post was updated on 12/22/23 to include new information and video. It was originally published on 3/31/21.
Rebecca says
Made this before and it was delish. Now I want to make it with oysters and mussels. Problem is the mussels are in the shell. So I guess I could steam them and remove from shell but I'm feeling lazy and wondering if I can just throw them in about the time you added the oysters. Or steam them first then put them in the soup shell and all and the family will have to take the shells out as they go along . Help
Mike Hultquist says
Rebecca. you can simmer them in the stew until they open, though I haven't tested the amount of time they would need. Steaming will work as well. Let me know how it turns out for you.
Paulette Mansion says
I made this for my family with Smoked Oysters! Talk about delicious. I'm so happy you made it with low-fat milk. Just as creamy and delicious with less calories than using heavy cream. A keeper! Thank You!
Mike Hultquist says
Yes! Smoked oysters! SO GOOD. Thanks, Paulette. Very happy you enjoyed it!
Janie says
Can I substitute the milk for low-fat or skim milk?
Mike Hultquist says
You surely can, Janie, though it will be somewhat thinner stew. Still good, though!
Janie says
I decided to use half and half. The stew was delicious! Thank you for the recipe. Oh! Hubby said, "This is a keeper."
Mike Hultquist says
Great to hear it, Janie! Glad you both enjoyed it! Yay!
MGGS says
Delish and easy to make! My husband doesn't love the taste of non-smoked oysters in soup, but we like to buy them bc they're less expensive. This was a hit with both of us!
I also cooked one piece of leftover, frozen bacon in separate pan, then started cooking the veggies in that before adding them to the roux; I added the crumbled bacon alter (just 1 piece didn't give overpower the soup with a bacon taste).
Mike Hultquist says
Sounds wonderful! Glad you both enjoyed it! Thanks!
Cinde says
My GF and I made this tonight as a meal, and oh oh my....absolutely delicious with a sourdough baguette!! This is now going to be our winter tradition. We used two 10 oz jarred oysters, did not add any salt and found it to be so flavorful! We also made a second batch with Manila clams and scallops, and it was equally tasty.
Mike H. says
Awesomeness - thank you for the feedback, Cinde!
Danielle says
This so good! Love the flavor and spice. Seems like a modern take on oyster stew. I used canned oysters as I live in South Dakota and it was still amazing. I drained the oysters into the stew.
My celery didn't quite cook through but probably my fault.
Mike H. says
I am glad you've enjoyed it, Danielle!
Bruce Saboe says
how much milk?
Mike H. says
Brice, please see the recipe card.
Beth says
This looks wonderful! We will need to substitute canned oysters or clams. Any idea of how much shellfish twenty oysters would produce, by volume? Thank you!
Mike H. says
It's a hard one, Beth. That is because the amount of canned oysters or clams you'll need to substitute for 20 fresh oysters in terms of volume can vary depending on the size of the oysters and how they are packed. But roughly, I would imagine you would need about 1-1.5 cups of whole oysters or 3/4-1 cup of chopped or minced oysters. Do start with smaller amounts and add as you experiment with the recipe, because it is easier to add more if you need to than to go the other way around. Hope it helps! =)
Beth says
Thank you so much! This is just what I needed to know, and in time for our Christmas Eve dinner tonight. 🙂
Mike H. says
I am glad I could help, Beth. Merry Christmas!
Lavina says
This looks incredible!! Great flavors in a warming and comforting special meal this time of the year. Love it, Mike! Happy Holidays!! 🙂
Mike H. says
Thank you, Lavina. And Happy Holidays to you, too! =)
jimAND ROSE nashwinter says
we love oyster stew?will try this one?looks very good;
Mike H. says
Thank you and enjoy!
Ramya says
Cant wait to make this soon for me can i use tofu and vegetable broth i never had oyster stew before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike H. says
Great, Ramya. Enjoy!
K. Groenewold says
My husband loved this recipe so much, he put the rest (sacrifice) into a container and brought it to his friends house, that guy loved it so much my husband came home and asked excitedly if I had saved the recipe…. Which I had not…. But now I have. His mother used to make oyster stew, but my husband raved over this recipe. So thank you for making the hubster (and his buddy) soooo happy.
Mike Hultquist says
Wow, boom! So happy to hear this! I love it. Glad they enjoyed it so much! Thanks for sharing this.
Que says
This is the best oyster stew I've ever had. The recipe was easy to follow and the spices can be adjusted to how I like. This is a keeper.
Mike Hultquist says
Wow, awesome! Thanks so much, Que! Very happy you enjoyed it!
Sweets says
Followed the recipe exactly and used Slap ya Mama seasoning, whole milk and canned oysters. This was one of the best meals I have EVER eaten. Absolutely delicious! Thank you so much for posting, and I will make this for years to come.
Mike Hultquist says
Yes!! Glad you enjoyed it that much, Sweets! I love to hear it. Thanks!! =)
Bobbie Jo Moody says
How much milk???
Mike Hultquist says
Bobbie Jo, the recipe calls for 2 cups. See the recipe card at the bottom of the post for full measurements. Enjoy!
ema39 says
Basically the same recipe I use, but I have bumped mine up a bit with a few small cubed potatoes, and a can of Campbells Nacho cheese soup.
Try it you will be pleasedl
Mike Hultquist says
Sounds great!
.Michael Mahoney says
how much flour do you use for the oyster stew
Mike Hultquist says
3 tablespoons, Michael. The exact measurements are in the recipe card at the bottom of the post.
Mark says
I added some frozen shrimp with the shells still on. Very hearty and solid recipe.
Think next time I’ll try to put some fish in it, maybe cod?
Mike Hultquist says
Nice! Glad you enjoyed it, Mark! Nice touch with the shrimp, and yes, cod would work perfectly in this dish.
Mack says
If you use canned oysters what do use for the oyster liquor? The juice out the can?
Mike Hultquist says
Mack, yes, use the juice from the can. I hope you enjoy it.
I Skye says
Absolutely perfect recipe. Make it all the time!! I sometimes use variations like add shrimp or clams, you really can’t go wrong here.
Mike Hultquist says
Glad you enjoyed it! Thanks!
Carol says
I’m very impressed with your recipe of oyster stew. My husband and I really enjoyed it. Thank you for sharing this.
Mike Hultquist says
Thank you, Carol! I appreciate it.
Miki says
Thanks for a great recipe! I made this for our Christmas dinner. I had to substitute a few ingredients because we were coming off several days of horrible weather and the grocery stores were EMPTY! I added shrimp and scallops. Everyone loved the recipe, and I shared it with those who asked for it.
Mike Hultquist says
I love the addition of shrimp and scallops! Perfect!
April says
We decided to change it up last Christmas from our traditional, but plain, oyster stew recipe. I’m so glad that I found this recipe! It’s amazing and we’re making it again this year. It’s perfect exactly as written.
Mike Hultquist says
Wonderful! Super happy you enjoyed this one, April. Cheers to a new tradition!
Catherine says
I doubled the recipe, used 2 c milk/ 2 c homemade shrimp stock and 2 russet potatoes cubed. It was so very good!
Mike Hultquist says
Excellent! Glad you enjoyed it!
Doni says
Deeelicious!!!
Mike Hultquist says
Nice!!
Amberly Ivaska says
This is one my all time favorite recipes. Ever:) Made with oysters once and shrimp today. Equally great! I added bacon and potatoes with the shrimp and I don’t want to share any of it!
Michael Hultquist - Chili Pepper Madness says
That's awesome, Amberly! I LOVE the additions. Making it that way next time!
Mama Birdie says
The mistake I made was adding salt and pepper to taste before tasting it because I used the butter in my butter keeper not realizing it was salted butter. It was still very delicious though too salty and I know next time using unsalted butter it will definitely be a keeper even using my canned oysters. I also sautéed the garlic with the onions and celery. Lov
E others suggestions to add shrimp or clams! Great flavor!
Mike Hultquist says
I'm very sorry that you over salted your oyster stew by mistake, Mama Birdie. Perhaps if you make it again with unsalted butter, you might consider this a 5-star recipe! Glad you enjoyed the overall flavor. Cheers!
David says
This was soooo good.
Took longer on prep time
Shucking the oysters took awhile for me and mamma. But was time we’ll spent together and wow it turned out as if we’d bought from a restaurant! Thank you for sharing.
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it, David! I'm sure the fresh oysters were well worth it! Thanks for sharing!
Jennifer says
My family and I just finished this for dinner and we agreed this was a soul satisfying meal. Just wonderful!
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Jennifer. Very happy you enjoyed it. Soul satisfying! A great, great compliment.
Linda Colon says
How much canned oysters?
Michael Hultquist - Chili Pepper Madness says
Linda, I would use a couple 8 ounce cans, so 16 ounces total, though you could easily include more or less. Let me know if you enjoy it.
randy says
MAN....that looks good
Michael Hultquist - Chili Pepper Madness says
Thanks, Randy! Super tasty!!
William R Schulze says
We may differ over the spelling of "chile" ;«), but you consistently knock recipes out of park. Good onya! And THANKS for your efforts!
Michael Hultquist - Chili Pepper Madness says
Haha, thanks, William. Agreed, no matter how you spell it, they sure do make life worth living! =) =)
Susanna says
Hi Mike,
Maybe I'm blind.....but, How much milk does this recipe call for? I don't see it in the recipe.
I must try this! It sounds so delicious. Have you ever used smoked oysters? Or do you think that would alter the flavor too much?
Michael Hultquist - Chili Pepper Madness says
Susanna, use 2 cups. I updated the recipe card. Apologies for that! Yes, I have made this with smoked oysters and I LOVE it! It's really a personal preference. Let me know how it turns out for you.
Bruce James says
Hi Mike -
This recipe sounds really good, but a question. Oysters vary by size depending on type or even within a particular variety of oyster. Any idea based on weight the amount of oysters to use for this recipe? Thanks much.
Michael Hultquist - Chili Pepper Madness says
Bruce, use about 2-2.5 pounds of clams by weight for the recipe. Let me know how it goes for you. Enjoy!
jimAND ROSE nashwinter says
Been eating this since a kid?Now 75 and I still love it?We get live oysters about 3 times A month?Piggly Wiggly Has them all the time? They average about 3 dollars a dozen??Cant beat it,I shuck them then eat on the half shell?need to make the stew;
Michael Hultquist - Chili Pepper Madness says
That sounds absolutely wonderful. Very jealous of those fresh oysters!
Jean says
This looks delicious. I have two questions: how much milk do I add to the roux? And 2) what other type of fish can I use in lieu of oysters?
Michael Hultquist - Chili Pepper Madness says
Jean, use 2 cups milk for the recipe. This is great with any type of flaky white fish as well, either as a substitution or in combination. Just be sure to cook it through just enough. Enjoy!
Sean says
Sounds really good!! One questions...how much milk? I didn't see it in the ingredients.
Michael Hultquist - Chili Pepper Madness says
Sean, use 2 cups of milk with the recipe. I made an update to the post. Thanks, and enjoy!
John says
Yum! This goes on the to-do list.
Michael Hultquist - Chili Pepper Madness says
I hope you like it, John! Definitely a good one!