Oyster Stew

5 from 6 votes
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Oysters are great, and don’t have to be just a tasty appetizer. They can also be combined with some delicious vegetables and some cream to make a tangy, thick and nourishing stew.

For more great recipes utilizing oysters, why not make some Oyster Dressing? Or go fancy and make some Oysters Rockefeller instead?

Table of Contents
  1. Oyster Stew
  2. Oyster Stew Ingredients
  3. How To Make Oyster Stew
  4. What Kind Of Oysters Should You Use For This Recipe?
  5. How To Make This Oyster Stew Extra Spicy
  6. PIN THIS RECIPE to your DINNER RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!
  7. Oyster Stew Recipe
Oyster Stew in white bowl

Oyster Stew

Oysters a lot more versatile and useful in recipes than you might think.

While the best quality of oysters should definitely be reserved for slurping out of the shell, there are loads of ways to turn oysters into a hearty, meaty, and delicious meal.

Oyster stew is one of those dishes commonly associated with the holidays. In New England, it is served on Thanksgiving, whereas in the South, it is mainly a Christmastime dish.                          

However, don’t feel like you have to save this dish for a special occasion – anytime you feel like something briny, rich, and delicious, a can of oysters is just a trip to the supermarket away.

Oyster Stew ingredients

Oyster Stew Ingredients

Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.

• Butter

• Celery

• Onion

• Red & green bell pepper

• Russet potatoes

• Garlic

• Flour

• Cream

• Dried parsley

• Salt & pepper

• Can of whole oysters

• Louisiana-style hot sauce

Oyster Stew in pot in process

How To Make Oyster Stew

• Melt the butter in a large saucepan over medium heat until it begins to gently foam

• Add in your chopped celery, peppers, onion, and potato to the pan, cooking for about 8 minutes until soft

• Add in the garlic to the vegetables

• Sprinkle the flour over the vegetables, stir to coat and continue to cook for about 2 minutes

• Stir in the half-and-half cream and add the parsley to the vegetables

• Add salt & pepper to taste

• Bring the mixture to just about a simmer, and then add the chopped oysters and the liquid from the can

• Add the hot sauce, if using

• Bring everything back to a light simmer, and cook for 10 minutes, being careful to not boil it

• Remove the pan from the heat, let the stew sit for about 5 minutes before serving 

Oyster Stew in two bowls

What Kind Of Oysters Should You Use For This Recipe?

Oyster stew would traditionally have been made using fresh oysters towards the winter season, mostly to use up leftover oysters, as well as those ones that don’t quite pass muster as raw oysters.

These days, however, oysters are pretty expensive, so it seems a bit of a waste to use some high quality oysters in stew.

Instead, keep an eye out for cans of oysters in brine at your local supermarket. There are a variety of different brands that offer different kinds of oysters, as well as different preserving liquids. Most will have the cans filled with brine, but there are a few that store them in olive oil like anchovies.

For this recipe, try to stick to the ones that have regular brine; for the exact type of oysters, just pick whichever types of oysters you generally prefer to eat raw. If you aren’t sure, rock oysters are always a good mainstay.

Oyster Stew in a spoon

How To Make This Oyster Stew Extra Spicy

Just like all good recipes predominately eaten in the south, this oyster stew calls for liberal dashes of a Louisana hot sauce.

Feel free to add as much hot sauce as you like – the only potential problem with adding too much, besides excess spiciness, is that the stew might start to turn a deep red.

IF you want a more organic and less colorful way to add spice, why not add some diced chilies directly to the stew?

You can either used fresh diced chilies, like a jalapeno, or you can rehydrate some high quality Mexican chilies and add that instead.

Simply add boiled water to a dried chili, leave it for 10 minutes, and then dice the now soft chili into tiny pieces and add it directly to the stew when you add the garlic.

That should add plenty of deep, smoky and spicy flavor without affecting the color too much, leaving your oyster stew a thick, luscious, velvety cream color.

Looking for more delicious Soup & Stew recipes? Try these out:

New England Clam Chowder

Seafood Chowder

The Best Seafood Stock

Happy Cooking

Love,

Karlynn

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A light stew filled with tender oysters, vegetables and a thick cream. Add some toasted baguette to make this a great family dinner.

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Oyster Stew

Oysters are great, and don’t have to be just a tasty appetizer. They can also be combined with some delicious vegetables and some cream to make a tangy, thick and nourishing stew.
5 from 6 votes
Oyster Stew in white bowl
Prep Time
10 minutes
Cook Time
20 minutes
Course
Main Course
Cuisine
American
Servings
4
Calories
123
Author
Karlynn Johnston

Ingredients
 

  • ¼ cup butter
  • 1 cup celery finely chopped
  • ½ cup onion finely chopped
  • 1/4 cup red bell pepper chopped
  • 1/4 cup green bell pepper chopped
  • 1 cup russet potato grated
  • 1 tsp garlic minced
  • 1 tbsp flour
  • 1 Liter cream half and half
  • 1 teaspoon dried parsley
  • salt and pepper pepper to taste
  • One 12 ounce can whole oysters coarsely chopped
  • 2 dashes Louisiana-style hot sauce to taste

Instructions
 

  • Melt the butter in a large saucepan over medium heat until it begins to foam.
  • Add your chopped celery, peppers, onion and potato to the pan, cooking for about 8 minutes until soft.
  • Add the minced garlic to the vegetables.
  • Sprinkle the flour over the vegetables, stir to coat and continue to cook for 2-3 more minutes.
  • Stir in the half-and-half cream and add the parsley to the vegetables.
  • Add salt and pepper to taste.
  • Bring the mixture just to a simmer and add the chopped oysters and the liquid from the can.
  • Add the hot sauce if desired.
  • Bring the mixture to a very light simmer again, and cook for 10-15 minutes more. Do not boil.
  • Remove the pan from heat and let the stew sit for 5-10 minutes before serving.

Recipe Notes

If you like your Oyster Stew with more of a spicy kick, feel free to add more hot sauce!

Nutrition Information

Calories: 123kcal, Carbohydrates: 4g, Protein: 1g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 31mg, Sodium: 140mg, Potassium: 146mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1180IU, Vitamin C: 27mg, Calcium: 25mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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