Made from a roux base, the rich sauce of oyster stew turns an already fantastic ingredient into something really special.
This oyster stew recipe has been inspired by Paula Deen. So, as you can imagine it features lots of butter and a good helping of cream! Oyster stew is very rich, so you only need a small bowl to be satisfied.
A good roux is essential for this oyster stew. In this guide, we’ll cover how to make oyster stew, what to serve it with, and what to do with your leftovers.
Quick Answer
Featuring delicious oysters in a luscious, decadent, and creamy sauce, oyster stew is an indulgent meal for a special occasion. Inspired by Paula Deen, this oyster stew is perfect for Thanksgiving or Christmas.
Fresh Oysters Vs Jarred Oysters
You can use fresh oysters or jarred oysters for this oyster stew recipe. It’s really a question of taste vs convenience. Fresh oysters have a better, stronger flavor. However, jarred oysters are much easier to use and typically cheaper.
You’ll need roughly 1 pint of oysters to make this recipe. If you go fresh, that’s quite a lot of oysters to shuck! Make sure they’re undrained, as you need the liquid to form some of the sauce.
Canned oysters are available year-round in most parts of the country, unlike fresh oysters. Overall, they are more convenient. However, canned oysters can lack some of the bold flavor of fresh oysters.
If you do go canned, choose plain instead of smoked. Smoked oysters can be nice in an oyster stew, but it will completely alter the flavor profile of the dish!
Tips And Tricks For Oyster Stew
A roux is a notoriously tricky sauce base, but a careful hand can help you succeed every time. Keep the heat low when cooking the flour and butter, and keep the mixture moving. Gently heat the liquids before adding them, and pour them in slowly.
To make this stew, the first step is to make a roux with butter and flour, before adding the vegetables and then the liquids.
Once you’ve made the initial roux, things move quickly! Make sure you have all your ingredients ready to go, so you can add them when needed.
This is a very rich dish, thanks to all that butter, cream, and milk. Because of this, you probably only want a small serving.
Ingredients For Oyster Stew
Oyster stew is a really rich and decadent dish. The fresh flavors of the oysters are balanced by the creamy sauce, which is created using plenty of butter, milk, and cream. To make oyster stew, you need:
1 pint of oysters (roughly 2 dozen) with the liquid. Both jarred and fresh oysters work for the recipe. Jarred is best for convenience, but fresh will deliver a better taste. Choose whatever works for you!
5 tablespoons of unsalted butter. The butter adds richness to your stew, making for a luscious and indulgent dish.
1 ¾ cups of whole milk, warmed. Whole milk is best for richness. If you want to cut calories, you can experiment with half and half or 1% milk. However, this might affect the overall consistency.
¼ cup table cream. The cream builds the body of the stew, giving it more weight and a luxurious thickness. If you don’t have cream, you can substitute it for more milk. This will slightly change the body of the dish, but it will still be delicious.
¼ cup all-purpose flour. Used to create the roux, all-purpose flour is best. If you have dietary restrictions, you can experiment with other types of flour (such as gluten-free). But we can’t guarantee how successful it will be.
1 medium onion, diced. We recommend using white or brown onion. Red onion is too powerful and shallots are a little too sweet. A better substitution is green onion. Substitute 1 medium white onion for 3 to 4 green onions.
2 celery stalks, diced. Celery adds a light aroma to the stew, as well as some new textures.
1 teaspoon of hot sauce.A touch of heat to cut through the richness, hot sauce elevates the entire dish. Choose your favorite hot sauce and play around with the levels if you like it hot. A good substitution is ½ teaspoon of cayenne pepper.
⅓ bunch of fresh parsley, finely chopped. Chopped fresh parsley adds aroma and fragrance to the dish. It really helps lighten the meal, which is necessary for something so rich. If you don’t have fresh parsley, we recommend substituting it with another fresh herb, rather than dried. Chervil, tarragon, and chives are all good choices.
Salt and pepper. Essential seasonings! We recommend white pepper, which has a milder flavor (and a more attractive finish).
How To Make Oyster Stew
Oyster stew can be a tricky dish as you need to make a roux. Follow our instructions closely and you should have a silky smooth finish, with plenty of delicious body.
Step One
Begin by preparing your oyster. If you’re using fresh oysters, you’ll need to shuck them. Make sure to reserve the juices!
If you’re using jarred oysters, strain them through a fine sieve, reserving the water in a bowl. Next, rinse the oysters under cold water to remove any grit. Place the oysters to one side, in a separate bowl.
If you have any particularly large oysters, cut them in half.
Step Two
Next, you need to make a roux. Choose a large pot that will have enough room for the whole stew. Melt the butter over a medium heat. When the butter has melted, sprinkle in the flour.
Reduce the heat to medium-low and cook the roux, stirring constantly, until it turns lightly golden and the raw flour is cooked. You should be able to smell a slight nuttiness that indicates it’s ready. Use gentle movements to keep the mixture from clumping. It should take roughly 2 to 3 minutes.
Step Three
When you’re happy with your roux, add the celery and onions. Cook for another 2 to 3 minutes, stirring constantly, until the vegetables have started to soften.
At this point, you might want to turn the heat up to medium. Just keep a close eye on the roux, to make sure it isn’t burning.
Step Four
In a separate pan, mix together the oyster juice, hot sauce, milk, and cream. Heat gently over a low flame until the mixture is just warm. This should help prevent your sauce from curdling.
Step Five
Slowly add the liquids to your roux, whisking constantly to prevent it from clumping or curdling. You want a silky smooth sauce!
Step Six
Bring the soup to a slow simmer and leave it over a medium heat for around 15 minutes, or until it has heated through.
Step Seven
When the soup is hot, add the oysters. Cook the oysters until they are just starting to curl at the edges. This should take roughly 2 minutes. You want the soup to be hot but not boiling, so keep an eye on it as it cooks.
Step Eight
Add the salt and pepper, and taste. Adjust the seasonings to suit your preferences. If you like things hot, you might want to add a touch more hot sauce!
Take the stew off the heat and stir through half the chopped parsley.
Step Nine
Serve hot, garnished with the remaining parsley. This is a very rich dish, so you only need a small serving.
Is Oyster Stew Healthy?
Oyster stew is a rich and luxurious dish, packed full of decadent ingredients such as butter and cream. Because of this, it’s not particularly healthy. We recommend serving small portions. It’s so lush, you’ll only want a small bowl!
A single serving of oyster stew contains roughly 487 calories and 39 total grams of fat. It also contains 10 grams of total carbohydrates and 173 grams of cholesterol.
However, the dish is rich in protein and calcium! It contains around 27 grams of protein and 26% of your RDA of calcium.
Serving Suggestions For Oyster Stew
Oyster stew should be served hot in a bowl. You only need a small amount to be satisfied, thanks to that white sauce. It’s great as a soup course during a big celebration, such as Thanksgiving!
The best thing to serve with oyster stew is crackers! Crackers are the traditional companion, perfect for scooping up your stew. Saltine crackers and oyster crackers are both fantastic with a warm bowl of oyster stew.
Alternatively, fresh biscuits can help you mop up every drop of your oyster stew. Or try a slice of crusty bread. If you’re bringing oyster stew to a potluck, it goes well with soft Hawaiian rolls.
For something a little different, serve your oyster stew with cheesy potato skins. You can play around with your potato skin toppings, but for oyster stew, we recommend shredded cheese and green onions (plus a dash of hot sauce).
Can I Freeze Oyster Stew?
Oyster stew is best served and eaten immediately. But because you only need a small portion, there’s a good chance you’ll end up with leftovers! These are best kept in the refrigerator and eaten in 2 to 3 days.
You can freeze oyster stew, but the milk and cream can split. This can affect the texture when you defrost and reheat your stew.
How Long Does Oyster Stew Last In The Fridge?
Oyster stew can last in the fridge for roughly 2 to 3 days. To store oyster stew safely, allow it to cool completely. Place the stew in an airtight container and seal. Keep the stew in the fridge for 2 to 3 days. Reheat on the stovetop or in the oven.
How Long Does Oyster Stew Last In The Freezer?
Oyster stew can be kept in the freezer for roughly 3 months. Before storing, allow it to cool completely. Move the stew to an airtight container with room for the liquid to expand.
Make sure the container is tightly sealed. Place the stew in the freezer. Defrost completely before reheating.
Reheating Oyster Stew
You can reheat oyster stew on the stovetop or in the oven.
To reheat on the stovetop, allow the stew to defrost completely. Transfer the stew to a large pot, and place over a medium heat. Stir occasionally, allowing the stew to come to a gentle simmer. Do not boil!
To reheat in the oven, allow the stew to defrost completely. Transfer the stew to a large, oven-safe casserole dish with a lid. Place in an oven preheated to 350 degrees F, with the lid tightly secured.
Heat the stew for 30 to 45 minutes, stirring after 20 minutes. If you don’t have a pot with a lid, you can create a seal using aluminum foil.
Conclusion
Oyster stew feels like a dish for a special occasion. It’s truly delicious and a small bowl is all you need for a satisfying meal. Keep things simple and serve it with crackers and a sprinkle of fresh parsley.
Frequently Asked Questions
How Can I Stop My Oyster Stew From Curdling?
Oyster stew can curdle when the liquids hit the roux. You can prevent this by making the roux with a careful hand, and whisking the butter and flour as it cooks. Gently heat the liquids before adding, and pour them slowly into the roux, whisking constantly.
What Should I Serve With Oyster Stew?
Oyster stews can be enjoyed on its own, or with a side of crackers or biscuits.
1 pint of oysters (roughly 2 dozen) with the liquid
5 tablespoons of unsalted butter
1 ¾ cups of whole milk, warmed
¼ cup table cream
¼ cup all-purpose flour
1 medium onion, diced
2 celery stalks, diced
1 teaspoon of hot sauce
⅓ bunch of fresh parsley, finely chopped
Salt and pepper
Directions
Begin by preparing your oyster. If you’re using fresh oysters, you’ll need to shuck them. Make sure to reserve the juices!
If you’re using jarred oysters, strain them through a fine sieve, reserving the water in a bowl. Next, rinse the oysters under cold water to remove any grit. Place the oysters to one side, in a separate bowl.
If you have any particularly large oysters, cut them in half.
Next, you need to make a roux. Choose a large pot that will have enough room for the whole stew. Melt the butter over a medium heat. When the butter has melted, sprinkle in the flour.
Reduce the heat to medium-low and cook the roux, stirring constantly, until it turns lightly golden and the raw flour is cooked. You should be able to smell a slight nuttiness that indicates it’s ready.
Use gentle movements to keep the mixture from clumping. It should take roughly 2 to 3 minutes.
When you’re happy with your roux, add the celery and onions. Cook for another 2 to 3 minutes, stirring constantly, until the vegetables have started to soften.
At this point, you might want to turn the heat up to medium. Just keep a close eye on the roux, to make sure it isn’t burning.
In a separate pan, mix together the oyster juice, hot sauce, milk, and cream. Heat gently over a low flame until the mixture is just warm. This should help prevent your sauce from curdling.
Slowly add the liquids to your roux, whisking constantly to prevent it from clumping or curdling. You want a silky smooth sauce!
Bring the soup to a slow simmer and leave it over a medium heat for around 15 minutes, or until it has heated through.
When the soup is hot, add the oysters. Cook the oysters until they are just starting to curl at the edges.
This should take roughly 2 minutes. You want the soup to be hot but not boiling, so keep an eye on it as it cooks.
Add the salt and pepper, and taste. Adjust the seasonings to suit your preferences. If you like things hot, you might want to add a touch more hot sauce!
Take the stew off the heat and stir through half the chopped parsley.
Serve hot, garnished with the remaining parsley. This is a very rich dish, so you only need a small serving.
Hey! I’m Lana, the original Soup Chick! I decided to create this website as I am a massive soup fan. I will literally make soup for every occasion. Whether a friend is under the weather, has the flu, or I just want to try out something new in my slow cooker!
I hope that you can find some really interesting and different soup recipes to try out with my site. I know I’ve had a lot of fun curating and trying them all, and I hope that you do too!
