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5
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7
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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.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
4
Calories:
123
kcal
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.
Notes
If you like your Oyster Stew with more of a spicy kick, feel free to add more hot sauce!
Nutrition
Calories:
123
kcal
|
Carbohydrates:
4
g
|
Protein:
1
g
|
Fat:
12
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
31
mg
|
Sodium:
140
mg
|
Potassium:
146
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
1180
IU
|
Vitamin C:
27
mg
|
Calcium:
25
mg
|
Iron:
1
mg