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Oyster Stew on a spoon
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5 from 9 votes

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.
Prep Time10 mins
Cook Time15 mins
Course: Appetizer, Main Course, Soup
Cuisine: American
Keyword: cajun, oysters, roux, spicy
Servings: 6
Calories: 149kcal


  • 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


  • 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 sauce sauce (if desired). Don't forget the crackers!



Serves 6 as a small portion, or 4 for a dinner portion.
The Oysters. Fresh shucked oysters are best for making oyster stew. Reserve the oyster liquor when you shuck them, as the liquor adds a lot of flavor. If you are unable to obtain fresh oysters, you can use jarred oysters or canned oysters. If using cooked canned oysters, add them into the stew 1-2 minutes before serving, just to warm them through, as canned oysters are usually cooked before canning.
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. Or use a combination of milk and cream.
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. Completely optional, of course, but oyster stew is great with soda crackers or oyster crackers. As an alternative, crushed or crumbled saltine crackers or club crackers work nicely as well.
Other Ingredients. You can easily add in other seafood to round out this recipe, such as shrimp or crawfish. Try it with crumbled sausage or boudin. Patty really likes it with potatoes for more of a chowder version. Very tasty.


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