Creamy Oyster Stew

By Loulies
January 25, 2010
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Author Notes:

Served steamy hot, oyster stew was originally a poor man's meal, made from the simplest ingredients: oysters, cream and butter. It can be made in a matter of minutes and is the ultimate cozy dish when the cold starts to set in.


Serves: 6

  • about 40-50 reshly-shucked oysters
  • 1 stick butter
  • 5 tablespoons flour
  • 1 lg. onion, finely chopped
  • 2 stalks celery, finely chopped
  • 3 med. potatoes, peeled and diced into small cubes
  • 2 1/2 cups milk
  • 1 1/2 cups heavy cream
  • 1 pinch cayenne pepper
  • 1 tablespoon Kosher salt
  • 1 1/2 teaspoons freshly ground pepper
  • Chopped parsley, for garnish
  1. Heat oven to 375. Drain oysters, place on baking sheet lined with foil and cook for about 10 - 12 minutes, until they begin to curl.
  2. Heat butter in a large pot and add flour. Cook over medium heat whisking constantly for about 3-4 minutes, until golden brown. Add chopped onion, celery, diced potatoes, salt, pepper and cayenne. Saute on medium heat until onions and celery soften about 10 minutes. Stir in milk, cream and oysters. Cook for about 10-15 minutes on medium heat, until steamy hot, but do not boil. Garnish with chopped parsley and serve with crusty bread or saltine crackers

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