Name: Oyster Stew Recipe
Prep time: 10 min
Cook time: 15 min
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)

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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.

Hot Oyster Stew in a bowl, ready to enjoy

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? This is one of our go-to dishes when the weather is cooler.

What Is Oyster Stew?

Oyster stew is a creamy soup made with tender oysters gently warmed in a rich, buttery milk base. It is simple, briny, and comforting. It 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 a holiday favorite and Christmas Eve tradition. It's also popular during Lent.

Classic versions keep it straightforward with butter, milk (or cream), and oyster liquor, while my version leans Cajun-style with a quick blonde roux and a hit of Cajun seasoning for a slightly thicker, more flavor-forward bowl.

Let me show you how to make oyster stew the way I love it.

Why You’ll Love This Oyster Stew

Quick and Easy. It’s a weeknight-friendly stew that tastes special, perfect with crackers or crusty bread.
Creamy, Briny, and Comforting. You get rich, buttery flavor with tender oysters for that classic “warm bowl” vibe you can't get enough of.
No-Fuss Bold Cajun-Style. A quick blonde roux and Cajun seasonings add warmth and bold flavor in minutes.

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

Oyster Buying & Yield Guide

Fresh oysters (shucked or live) both work, but pre-shucked is the easiest for stew. Look for oysters that smell clean and briny (like the ocean), not “fishy,” and liquor that’s fairly clear.

Plan on 4-6 ounces of oysters per person. Most containers of pre-shucked oysters are 8-16 ounces. Check the label so you buy enough.

Tip: If the oyster liquor has grit or shell bits, strain it through a fine-mesh sieve before adding it.

How to Make Oyster Stew Step by Step

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.

Making a blonde roux, and cooking the onion in the roux

Lower the heat to low so the pot is at a gentle simmer (steaming with just a few small bubbles). (This helps prevent curdling.)

(Optional: Let the milk come to room temp, or warm it slightly in a separate pot. Cold milk can shock the stew.)

Milk and Seasonings. Stir in the milk, and add the oyster liquor, Cajun seasonings. Add the salt and freshly ground black pepper to taste.

NOTE: Add the oyster liquor before the dairy and let it simmer 1-2 minutes for a deeper briny base. Do not boil once the milk is added.

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. Cook 2-4 minutes max, just until they’re plump and opaque and the edges barely curl. Do not boil.

Simmering, then stirring the Oyster Stew in the pan

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.
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.

Serving Suggestions

Garnish it Up. Extra green onion/parsley, a squeeze of lemon, and a few cracks of black pepper. Don't forget the hot sauce!
Oyster Crackers or Saltines. Oyster stew is great with soda crackers or oyster crackers. Saltine crackers or club crackers are great, too. Serve them on the side so they stay crisp, or crumble a few over the top.
Crusty Bread. We love warm French bread, perfect for soaking up the buttery, briny broth.
Cornbread. Perfect for my Cajun/Creole version. See my favorite Jalapeno Cornbread Recipe. Yum.
Roasted Potatoes. On the side, or add diced potatoes to the stew for a heartier bowl. Patty's favorite.

Variations & Substitutions

Classic Oyster Stew (no roux). This is more popular in the north. Skip the flour/roux and keep it simple with butter + milk/cream. Warm gently (don’t boil) and add the oysters at the end just until plump and opaque. This goes great with Old Bay Seasoning.

Fennel/Pernod Twist (subtle anise note). Swap part of the onion for fennel, or add a small splash of Pernod/anise liqueur for a light licorice-like aroma. Keep it subtle so it doesn’t overpower the oysters.

Oyster Stew FAQ

How do I reheat oyster stew without curdling?

Reheat gently over low heat, stirring often. Do not boil. If it looks too thick, stir in a splash of milk or cream as it warms.

What’s the best milk to use?

Whole milk is the best all-around choice. For a richer stew, swap in half-and-half (or a splash of cream). Avoid low-fat milk if you can, which is more likely to split.

Can I use canned oysters?

Yes, we love this soup with canned oysters. Drain the oysters, then add them at the end and warm gently. Canned oysters are already quite tender and can overcook fast.

How do I know oysters are cooked?

They’re done when they’re plump and opaque and the edges just start to curl, usually 2-4 minutes after adding them to the warm soup.

Storage & Make Ahead

Store leftover 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. Dairy-based soups don’t freeze well (they can separate), and oysters tend to get tough. It’s best enjoyed fresh or refrigerated.

For Make-Ahead Oyster Stew. Make the base (roux + aromatics + dairy) ahead, then reheat gently and add the oysters right before serving for the best texture.

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!

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Did you make this oyster soup? I’d love to hear how it turned out - please leave a star rating and a quick comment below. Your feedback helps me keep the recipe info and FAQs up to date, tells Google that my readers love it, and helps more spicy food lovers discover Chili Pepper Madness. Thanks! - Mike H.

Oyster Stew Recipe

This oyster stew recipe is rustic and comforting with loads of plump oysters simmered in a creamy, buttery soup base with the perfect blend of seasonings.

Save Recipe

Course: Appetizer, Main Course, Soup

Cuisine: American

Keyword: cajun, oysters, roux, spicy

Prep Time: 10

Cook Time: 15

Calories: 149kcal

Author: Mike Hultquist

Servings:

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4.97 from 30 ratings

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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. Cook for 3-4 minutes, or until the oysters plump and opaque and the edges barely 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

Serves 6 as a small portion, or 4 for a dinner portion.

Nutrition Information

Calories: 149kcal Carbohydrates: 10g Protein: 4g Fat: 11g Saturated Fat: 6g Trans Fat: 1g Cholesterol: 30mg Sodium: 116mg Potassium: 224mg Fiber: 1g Sugar: 5g Vitamin A: 1225IU Vitamin C: 6mg Calcium: 117mg Iron: 1mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

This Recipe Is In our Cookbook - FLAVOR MADNESS

Did you know that you can find this recipe in our new cookbook FLAVOR MADNESS? It's waiting for you on PAGE 151.

NOTE: This post was updated on 1/14/26 to include new information and video. It was originally published on 3/31/21.