Y’all this simple oyster stew recipe is a family gem! I keep the base rich and super flavorful. I add in some texture with onions and celery and of course oysters. Plus the broth is creamy and rich boos. I know you are gonna want another bowl after you try this.
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How To Make Oyster Stew
- Melt butter in a saucepan over medium heat. Add onion, celery, and garlic and cook until translucent.
- Add in celery salt, black pepper, and cayenne, and cook for a few seconds.
- Sprinkle in flour and cook for a minute.
- Slowly stream in half and half, stirring vigorously to ensure a smooth paste. Once all the half and half has been added, bring to a gentle simmer and continue cooking, stirring occasionally. Do not let it come to a boil, as the milk will curdle.
- Add in oysters and their brine and cook until the thin edges of the oysters start to ruffle.
- Stir in Worcestershire sauce and taste for seasoning. Finish with chives and serve immediately with crusty bread or oyster crackers.
Oyster Stew Recipe
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Equipment
Ingredients
- 2 tablespoons unsalted butter
- ½ cup yellow onion diced fine
- 1 rib celery diced fine
- 1 clove garlic crushed
- ¼ teaspoon celery salt
- ¼ teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1 tablespoon all-purpose flour
- 4 cups half and half
- 8 ounces fresh raw oysters packed in their brine
- ½ teaspoon Worcestershire sauce
- 1 tablespoon finely minced chives
Instructions
- Melt butter in large sized saucepan or pot over medium heat. Add onion, celery, and garlic and cook until translucent, about 4-5 minutes. Add in celery salt, black pepper, and cayenne and cook for 30 seconds.
- Sprinkle in flour and cook for 1 minute. Slowly stream in half and half, about ¼ cup at a time, stirring vigorously to ensure a smooth paste. Once all the half and half has been added, bring to a gentle simmer and continue cooking for about 7-8 minutes, stirring occasionally. Do not let come to a boil, as milk will curdle.
- Add in oysters and their brine and cook until the thin edges of the oysters start to ruffle, about 5-6 minutes. Stir in Worcestershire sauce and taste for seasoning. Finish with chives and serve immediately with crusty bread or oyster crackers.
Notes
How To Store & Reheat
Just let your leftovers cool down to room temperature, then pour it into an airtight container. Slip it into the fridge. Just reheat it gently over a low to medium heat. Stir it occasionally to keep the cream from separating and to ensure it heats evenly.How Long Will Oyster Stew Last In The Fridge?
About 2-3 days.Can I Freeze Homemade Oyster Stew?
While freezing creamy stews can be a bit tricky due to the milk base, you can freeze this stew if needed. Just be sure to use a freezer-safe airtight container. It should stay fresh for up to 2 months in the freezer. Just remember, when you thaw and reheat it, the texture might change a bit.Nutrition
Recipe Tips
- Skip the Boil: Keep an eye on your stew and make sure it never reaches a full boil so the milk doesn’t curdle. Keep it on a simmer.
- Use the Oyster Brine: Don’t toss it. It’s packed with flavor.
- Don’t Scrape the Bottom of the Pan: If you find your oyster stew sticking to the bottom of the pan, pour the stew into another pan, leaving the burned part behind.
- Slowly add the Flour and Half and Half: Rushing might leave you with lumps. A slow, steady sprinkle of flour and a gradual pour of the liquid will give you that smooth texture.
Recipe Help
You can thicken it up with a slurry. Just mix a tablespoon of cornstarch with a little cold water, then stir it into your stew and let it simmer for a few minutes.
Though there’s nothing quite the same as fresh oysters, you can use canned oysters in a pinch. If using canned, add 1 tablespoon clam juice and add oysters at the very end and heat through for 3-4 minutes, as canned oysters are already cooked.
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More Seafood Stew Recipes
- The BEST Authentic Frogmore Stew (Low Country Boil Recipe)
- Moqueca Recipe (Brazilian Fish Stew)
- Best Seafood Gumbo Recipe
- Cajun Clam Chowder
- Shrimp And Corn Chowder
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I bumped up oysters to 16 oz but otherwise good recipe .
Love that you made it your own
I made this today. Followed the recipe except I also added 1/8 tsp of white pepper. We are both sitting back rubbing our bellies because we’re so full! Thank you for posting it!
So happy to hear that!! The white pepper sounds like a great addition!
The creamy broth and tender oysters combine for a delicious and comforting meal. It’s the perfect dish for a chilly evening and always hits the spot.
Absolutely delicious; thank you for this fantastic recipe! I will make it !!
Such a delicious and easy recipe – my friends licked their bowls clean!
What a hearty + beautiful looking soup! Bookmarked to make over the weekend! Yum!!