Easy Oyster Stew Recipe With Essential Ingredients To Try

Quick Question: Is Oyster Stew Recipe Sweet Or Savory?

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Oyster stew recipes are generally savory in flavor, rather than sweet. Oysters themselves have a naturally briny and slightly salty taste, which lends itself well to savory preparations.

The fresh seafood flavor of oysters seems an unusual pairing for a creamy sauce, but that’s what the oyster stew recipe is all about.

Made from a roux base, the rich sauce of oyster stew turns an already fantastic ingredient into something special.

Paula Deen has inspired this oyster stew recipe. So, as you can imagine, it features lots of butter and a good helping of cream! Oyster stew is vibrant, so you only need a small bowl to be satisfied.

A good roux is essential for this oyster stew. This guide covers how to make oyster stew, what to serve it with, and what to do with your leftovers. 

What Is Oyster Stew?

Oyster Stew is a classic dish that celebrates the delicate flavor of oysters. The oysters are gently simmered until they’re tender and plump. The stew often features simple seasonings like salt, pepper, and a touch of celery or onion.

With roots in coastal communities, this dish is a winter favorite, offering warmth and the rich essence of the sea. Enjoyed for generations, Oyster Stew remains a comforting, luxurious treat.

History Of Oyster Stew Recipe

Oyster Stew boasts a rich history rooted in coastal regions, especially in America’s East Coast. Indigenous peoples savored oysters long before European settlers arrived. As colonists learned to appreciate the abundant coastal bivalves, oyster houses flourished in New York and Boston. 

With its simple ingredients, the stew became a cherished Christmas Eve tradition for many families. Though oysters were once a cheap staple, overharvesting made them a luxury. Today, Oyster Stew remains a nostalgic nod to bygone eras and seaside heritage.

Fresh Oysters Vs. Jarred Oysters

You can use fresh oysters or jarred oysters for this oyster stew recipe. It’s 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! Ensure they’re undrained; 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 flavors of fresh oysters.

If you do go canned, choose plain instead of smoked. Smoked oysters can be excellent in an oyster stew, but it will completely alter the flavor profile!

Interesting Facts About Oyster Stew Recipe

  • Colonial Staple: Early American colonists consumed oysters as a daily staple, making the stew a frequent dish.
  • Holiday Tradition: Many families in the U.S. serve Oyster Stew on Christmas Eve, a longstanding tradition.
  • Affordability Shift: Oysters were once so abundant they were considered poor man’s food. Now, they’re a luxury.
  • Versatility: Variations of the stew exist globally, with additions like wine, garlic, and spices reflecting regional tastes.
  • Oyster Bars: In the 19th century, oyster bars became popular, with the stew as a star dish.
  • Eco-Friendly: Oysters purify water, making sustainable farming beneficial for the environment.
  • Short Cooking Time: Overcooking oysters can make them rubbery. Perfect stew requires a delicate touch!
  • Nutrient-Rich: Oysters are packed with zinc, iron, and B vitamins, making the stew tasty and nutritious.

What Makes The Oyster Stew Recipe Special?

The Distinctive Charm of Oyster Stew:

  • Pure Simplicity: With few ingredients, the stew magnifies the oyster’s natural flavor.
  • Texture Play: Combining the creamy broth with tender oysters creates a luxurious mouthfeel.
  • Sea Essence: Every spoonful transports you straight to the ocean’s edge.
  • Culinary Heritage: This dish encapsulates centuries of coastal traditions and stories.
  • Versatile Base: It can be embellished with diverse ingredients, fitting various global palates.
  • Nutritional Boost: Oysters are a superfood, rich in essential nutrients and minerals.
  • Warm Comfort: It’s ideal for cold days, the epitome of seafood comfort food.
  • Sustainability: When sourced responsibly, the stew supports eco-friendly oyster farming and clean waters.

Ingredients List

Oysters (with the liquid)1 pint (roughly 2 dozen)
Unsalted Butter5 tablespoons
Whole Milk1 ¾ cups (warmed)
Table Cream¼ cup
All-Purpose Flour¼ cup
Medium Onion (diced)1
Celery Stalks (diced)2
Hot Sauce1 teaspoon
Fresh Parsley (finely chopped)⅓ bunch
Salt and PepperTo taste

Ingredients Needed

Oyster stew is a vibrant 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 new 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. You can experiment with half and half or 1% milk to cut calories. 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. You can substitute it for more milk if you don’t have cream. 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 and some new textures.
  • 1 teaspoon of hot sauce. A touch of heat cuts through the richness, and the hot sauce elevates the entire dish. Choose your favorite hot sauce and play around with the levels if you like it hot. A suitable 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 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). 

Ingredient Tips 

  • Oysters: Always opt for fresh oysters; check for a clean, sea-like scent. Avoid those with off-odors.
  • Butter: Using unsalted butter lets you control the saltiness and enhance the stew’s flavor profile.
  • Milk: Preferably use whole milk for a richer texture; avoid low-fat variants.
  • Cream: Fresh table cream adds depth; you can explore half-and-half for a lighter touch.
  • Flour: Sift the flour to prevent lumps when incorporated into the stew.
  • Onions & Celery: Dice finely for even cooking and a consistent texture.
  • Hot Sauce: Adjust according to your heat preference; a dash can go a long way.
  • Parsley: Choose fresh, green parsley for a vibrant color and a burst of flavor.

Can You Vary Oyster Stew Recipe With Other Ingredients?

Certainly! Oyster Stew is versatile and can be adapted to various dietary needs:

  • Keto: Substitute almond or coconut flour with full-fat cream to boost fat content.
  • Paleo: Skip the all-purpose flour. Use almond or coconut milk as a base, and use ghee instead of butter.
  • Gluten-Free: Replace regular flour with gluten-free flour or arrowroot powder for thickening.
  • Whole30: Avoid dairy and flour. Use clarified butter or ghee, and thicken with arrowroot or tapioca flour. Coconut milk can be a creamy base.
  • Vegetarian: Oyster mushrooms can be a textural substitute for actual oysters.
  • Vegan: Use plant-based milk and vegan butter. Oyster mushrooms can mimic the meaty texture of oysters. Add seaweed like kelp or nori for a sea-flavored depth.

Recipe Directions

Prepare the Oysters

  • For fresh oysters: Shuck and reserve the juices.
  • For jarred oysters: Strain, saving the juice. Rinse oysters to remove grit. Halve any large oysters. Set aside.

Make the Roux

  • In a large pot, melt butter on medium heat.
  • Add flour, stirring until it’s lightly golden, about 2-3 minutes.

Sauté Veggies

Prepare Liquid Mix

  • Gently warm the oyster juice, hot sauce, milk, and cream in another pan.


  • Gradually whisk the liquid mix into the roux. Simmer for 15 minutes on medium heat.

Cook the Oysters

  • Add oysters to the soup, simmering until edges curl, about 2 minutes.

Season & Serve

  • Season with salt, pepper, and adjust the hot sauce to taste. Remove from heat, and stir in half the parsley. Serve hot, garnished with remaining parsley. Enjoy in moderation due to its richness.

Variations, Add-Ons, And Toppings 


  • Herb Infusion: Add rosemary, thyme, or bay leaf for aromatic depth.
  • Spice Kick: Introduce paprika, cayenne, or crushed red pepper for heat.


  • Vegetables: Incorporate diced potatoes, bell peppers, or leeks for added texture.
  • Proteins: Mix in chunks of bacon, ham, or crab meat for enhanced flavor.
  • Liquids: Substitute milk and cream with coconut milk for a tropical twist.


  • Crunch: Garnish with oyster crackers, croutons, or crispy fried onions.
  • Freshness: Top with sliced green onions or chives.
  • Zest: Finish with a squeeze of lemon or lime for a tangy kick.
  • Extra Flavor: Drizzle with truffle oil or grated cheese for a gourmet touch.

Scaling The Recipe

  • Ingredient Proportions: Maintain consistent ingredient ratios. If you double the oysters, ensure all other ingredients are doubled.
  • Cooking Vessel: Choose a pot size that accommodates the adjusted quantity without overcrowding, ensuring even cooking.
  • Cooking Time: While ingredient amounts change, cooking times for specific steps may not. For example, oysters will still curl at the edges at roughly the same time, whether you’re cooking one dozen or three.
  • Taste Test: Always taste as you go. With larger quantities, flavors need more adjustments.
  • Storage: When scaling up, ensure adequate storage space or containers, especially if planning to freeze or refrigerate leftovers.

What Is Used For Garnishing Oyster Stew Recipe? 

Garnishing the Oyster Stew can elevate its visual appeal and add subtle flavor layers. Common garnishes include:

  • Fresh Herbs: Parsley, chives, or dill can be finely chopped and sprinkled over the stew to introduce a burst of color and a hint of freshness.
  • Oyster Crackers: These small, round crackers add a pleasant crunch and are traditional accompaniments.
  • Lemon Zest: A light grating of lemon zest can enhance the stew’s aroma and add a tangy undertone.
  • Green Onions: Thinly sliced green parts provide both color contrast and a mild oniony bite.
  • Paprika or Cayenne: A light dusting can introduce warmth and a pop of color, elevating the stew’s presentation.

Can I Make Oyster Stew Recipe In A Slow Cooker Or Instant Pot? 

Slow Cooker

  • It’s an excellent way to meld flavors over extended hours. 
  • First, make the roux and sauté the veggies on the stovetop, then transfer to the slow cooker
  • Add the liquids (except oysters) and cook on low for 4-6 hours. 
  • About 30 minutes before serving, add the oysters so they remain tender.

Instant Pot

  • Use the “Sauté” function to prepare the roux and soften the veggies. 
  • After adding the liquids, seal the pot and cook on “Low Pressure” for 10 minutes. 
  • Release pressure, open the lid, switch back to “Sauté,” and add oysters just before serving, cooking until they curl.

Can I Use Store Bought Broth, Or Should I Make My Own?

Both store-bought and homemade broths can be used for oyster stew, but there are factors to consider:

Store-Bought Broth

  • Convenience: It’s quick and easy, ideal for spontaneous cooking.
  • Quality: Opt for high-quality, organic broths without additives or preservatives.
  • Sodium: Many commercial broths are high in salt. Choose low-sodium variants to control the salt content.

Homemade Broth

  • Flavor: Freshly made broth often has a richer flavor, enhancing the stew’s taste.
  • Control: You dictate the ingredients, ensuring no unwanted additives and tailoring the flavor to your preference.
  • Economy: Making broth from kitchen scraps is cost-effective.

Can I Use Different Types Of Meat/Fish/Pasta/Vegetables For Oyster Stew Recipe? 

Indeed, the oyster stew recipe can be adapted using various ingredients for versatility:


  • Clams, mussels, or crab can be great seafood alternatives.
  • Smoked ham or bacon can add a savory twist.


  • Small pasta shapes like orzo or ditalini can be integrated for added body.


  • Potatoes, leeks, or corn can introduce texture and flavor.
  • Spinach or kale offers a green element and added nutrients.

Success Tips – Tips and Tricks for Making The Soup

  • 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 the liquids.
  • Once you’ve made the initial roux, things move quickly! Ensure you have all your ingredients ready to go, so you can add them when needed.
  • This is a vibrant dish, thanks to all that butter, cream, and milk. Because of this, you only want a small serving. 

Nutritional Values

Oyster Stew isn’t just a feast for the palate; it’s also nutritionally packed. Rich in essential proteins, vitamins, and minerals, every spoonful offers benefits ranging from muscle health to immune support. Dive into the numbers to appreciate this savory delight’s wholesome goodness.

What Are The Total Calories In The Oyster Stew?

  • Oysters: 170 calories for 1 pint.
  • Unsalted butter: 500 calories for 5 tablespoons.
  • Whole milk: 300 calories for 1¾ cups.
  • Table cream: 100 calories for ¼ cup.
  • All-purpose flour: 100 calories for ¼ cup.
  • Onion & celery: 50 calories.
  • Hot sauce, parsley, salt, and pepper: Negligible calories.

Estimated Total: ~1,520 calories for the entire stew.

NOTE: Precise values can vary based on brands and specific measurements. Always refer to nutrition labels or databases for accuracy.

Dietary Restrictions Of The Oyster Stew Recipe

  • Shellfish Allergy: This contains oysters, a common allergen.
  • Lactose Intolerance: Contains milk and cream, which have lactose.
  • Gluten Sensitivity: Contains all-purpose flour. Gluten-free flour can be substituted.
  • Low-Fat Diets: High in fat due to butter and cream.
  • Vegetarian: Not suitable due to oysters. Vegetarians can use vegetable broth and mushrooms for a similar texture.
  • Vegan: Not ideal because of dairy and oysters. Vegan alternatives like coconut milk and assorted mushrooms can be considered.
  • Low-Sodium Diets: Can be controlled by omitting added salt and checking oyster liquid sodium content.

Health Benefits Of The Oyster Stew Recipe

Oyster stew is a rich and luxurious dish packed with 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 grams of fat. It also has 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.

Nutrition Table 

How Can I Make Oyster Stew Recipe Lower In Sodium? 

Making the Oyster Stew lower in sodium involves several strategies:

  • Oysters: Opt for fresh oysters over canned or jarred ones, as they often contain added salt. If using jarred, rinse them thoroughly.
  • Butter: Choose unsalted butter.
  • Broth (if used): Opt for a low-sodium or no-sodium broth variant.
  • Seasoning: Limit or omit added salt. Enhance flavors using fresh herbs, lemon zest, or a splash of vinegar.
  • Hot Sauce: Some brands can be high in sodium. Check labels and adjust the quantity, or search for a low-sodium alternative.
  • Veggies: Use fresh vegetables over canned, as the latter may contain added salt.

How Can I Make Oyster Stew Recipe Lower In Sugar?

Reducing sugar in the Oyster Stew is fairly straightforward since it’s not inherently sweet:

  • Milk: Some milk brands can have added sugars. Opt for natural, unsweetened milk.
  • Vegetables: Ensure that any canned or jarred vegetables (if used) don’t have added sugars.
  • Hot Sauce: Some varieties might contain small amounts of sugar. Check labels and choose ones without added sweeteners.
  • Cream: Always choose unflavored, plain table cream.
  • Seasoning and Broth: Occasionally, seasonings or commercial broths might contain sugars. Always read ingredient lists.
  • Enhance Flavor Naturally: Use fresh herbs, spices, or a squeeze of citrus to heighten flavor without sugar.

How To Serve The Oyster Stew Recipe At Its Best?

  • The oyster stew should be served hot in a bowl. Thanks to that white sauce, you only need a small amount to be satisfied. It’s excellent 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 and oyster crackers are 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 different, serve your oyster stew with cheesy potato skins. You can play around with your potato skin toppings, but we recommend shredded cheese and green onions (plus a dash of hot sauce) for oyster stew. 

Perfect Side Dishes To Complement Oyster Stew Recipe

Complementing Oyster Stew with apt side dishes can elevate the dining experience:

  • Crusty Bread: Sourdough or baguette slices can soak up the rich broth.
  • Green Salad: A light, citrusy green salad balances the stew’s creaminess.
  • Roasted Vegetables: Asparagus or Brussels sprouts offer a crunchy contrast.
  • Potato Gratin: Thinly sliced potatoes baked with cheese enhance the meal’s decadence.
  • Cornbread: A slightly sweet counterpart to the savory stew.
  • Steamed Greens: Spinach or kale, seasoned with garlic, pairs well.
  • Wild Rice: Offers a nutty flavor and textured balance.
  • Coleslaw: A tangy, crisp slaw can cleanse the palate between rich spoonfuls.

How Long Can We Store The Soup?

Storing the Oyster Stew requires careful attention due to its delicate ingredients:

  • Refrigeration: Store the stew in an airtight container in the refrigerator for up to 2 days. Seafood deteriorates faster than other proteins, so it’s crucial to consume it quickly.
  • Freezing: Not recommended. Oysters can become rubbery, and dairy-based broths may separate upon thawing, affecting texture and taste.
  • Reheating: Gently reheat on the stove over low heat, stirring occasionally to prevent the stew from scorching. Avoid bringing it to a boil, as it can overcook the oysters and cause the dairy to curdle.
  • Safety: Always check for any off-odors or flavors before consumption.

Can I Make The Soup In Advance? 

Yes, you can prepare soup in advance. For Oyster Stew:

  • Base Preparation: Make the base without the oysters. Cook the roux, vegetables, and seasonings with the milk and cream.
  • Cooling: Allow the base to cool to room temperature.
  • Storage: Refrigerate in an airtight container for up to 2 days.
  • Serving: Gently reheat the base. Once hot, add the oysters, cooking until they start to curl. This ensures they remain tender.
  • Benefit: Prepping in advance intensifies flavors, enhancing the soup’s depth.

What Can We Do With Leftovers? 

Using leftover Oyster Stew creatively can breathe new life into the dish:

  • Oyster Chowder: Thicken with diced potatoes and additional vegetables for a heartier meal.
  • Seafood Pasta: Mix with cooked pasta, a sprinkle of parmesan, and fresh herbs.
  • Pot Pie Filling: Use the stew as a filling, top with pie crust, and bake.
  • Oyster Croquettes: Blend leftovers, form into patties, bread, and fry.
  • Stuffed Peppers: Fill bell peppers with the stew, top with breadcrumbs, and bake.
  • Seafood Risotto: Incorporate into a creamy risotto during its final stages.
  • Seafood Omelet: Mix with beaten eggs for a rich breakfast treat.
  • Base for Grits: Serve atop creamy grits for a Southern twist.
  • Bread Bowl: Scoop out a bread loaf and fill it with reheated stew.
  • Seafood Tacos: Use as a filling, topped with slaw and fresh herbs.

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:

  1. Allow it to cool completely.
  2. Place the stew in an airtight container and seal it.
  3. Keep the stew in the fridge for 2 to 3 days.
  4. 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 thoroughly before reheating.

Reheating Oyster Stew Recipe

You can reheat oyster stew on the stovetop or in the oven. 

To reheat on the stovetop:

  1. Allow the stew to defrost thoroughly.
  2. Transfer the stew to a large pot, and place over medium heat.
  3. Stir occasionally, allowing the stew to come to a gentle simmer.
  4. Do not boil!

To reheat in the oven, allow the stew to defrost thoroughly. 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.

Special Tools/Equipment Needed

Creating Oyster Stew doesn’t necessitate specialized tools, but specific equipment can make the process smoother:

  • Oyster Knife: If using fresh oysters, this tool aids in shucking.
  • Fine Mesh Strainer: Useful for draining the oyster liquid and ensuring no grit remains.
  • Large Pot: For making the stew, preferably heavy-bottomed to distribute heat evenly.
  • Whisk: To ensure a smooth roux and prevent lumps.
  • Wooden Spoon: To stir the stew without scratching the pot’s surface.
  • Heat-Resistant Bowls: Useful for setting aside oysters and their liquid.
  • Chopping Board & Knife: For preparing vegetables and herbs.
  • Measuring Cups & Spoons: For precise ingredient quantities.
  • Thermometer: To ensure the stew reaches the correct temperature without boiling.
  • Ladle: For serving the stew evenly and neatly.


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 

Can I Use Dried Or Frozen Oysters For This Recipe?

While fresh oysters are optimal for their flavor and texture, frozen oysters can be a viable alternative. Ensure they’re thawed properly and drained. On the other hand, dried oysters have a distinct flavor and texture, making them less suitable for this stew.

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 independently or with crackers or biscuits.

How Can I Tell If My Oysters Are Fresh?

Fresh oysters should have a clean, oceanic aroma. If they emit a strong, unpleasant odor, they may be spoiled. Visually, their liquid should be clear, not cloudy.

What Can Be Done If The Stew Curdles?

If the stew begins to curdle, it’s typically due to high heat. Remove the pot from the heat source immediately. Whisking vigorously could help. In the future, ensure that the dairy is introduced at a gentle heat and constantly stirred.

Easy Oyster Stew Recipe With Essential Tips And Tricks

Easy Oyster Stew Recipe With Essential Tips And Tricks

5 from 2 votes
Recipe by Hanna Barnes Course: soup recipe


Prep time


Cooking time





Indulge in a bowl of creamy Oyster Stew, where the briny flavors of fresh oysters meld with a velvety, rich broth. This dish offers a symphony of tastes that transport you straight to the coast infused with aromatic herbs and a hint of heat.


  • 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

Step-By-Step 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 on 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 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 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 soften.
    At this point, you should turn the heat up to medium. Keep a close eye on the roux to ensure it isn’t burning.
  • Mix the oyster juice, hot sauce, milk, and cream in a separate pan. 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 medium heat for around 15 minutes or until heated.
  • 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 watch it as it cooks.
  • Add the salt and pepper, and taste. Adjust the seasonings to suit your preferences. If you like hot things, add more hot sauce!
  • Serve hot, garnished with the remaining parsley. This is a rich dish, so you only need a small serving.


  • Always source fresh oysters from reputable suppliers to ensure safety and flavor.
  • Adjust the level of hot sauce based on personal preference; it can be omitted for a milder taste.
  • Pair the stew with white wine for an enhanced dining experience.
  • Consider using a splash of sherry or white wine for an added depth of flavor.
  • The consistency of the stew can be adjusted with milk or cream to suit personal preferences.
  • For those wary of heat, remove seeds from hot sauces or chilies for a milder profile.
  • Always serve hot and immediately after preparation for optimal flavor and texture.
Hanna Barnes

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