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.
Servings: 6
Calories: 149kcal
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
Serves 6 as a small portion, or 4 for a dinner portion.
Nutrition
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