Oyster Stew
My father makes an amazing oyster stew recipe that is rich, creamy, and unbelievably delicious, and we always serve it at family functions, holidays, and football games. My family stayed home for Thanksgiving this year, and we celebrated the holiday with just the four of us–my husband, children, and me. It was nice to spend time at home watching movies by the fire and making a delicious feast, and of course, I had to make my Dad’s easy recipe for oyster stew–it’s a tradition! My children tried it for the first time this year; my daughter just liked the broth and crackers, but my son devoured the oysters.
Oyster Stew
Ingredients:
- 4 tbsp of butter
- 1 shallot, diced finely
- 2 green onions, sliced, green and white portions divided (optional)
- 1 jar of medium-sized oysters, chopped into pieces (reserving the liquid)
- Dash of Tabasco or cayenne pepper, to taste (optional)
- ½ gallon of whole milk
- 1 cup heavy cream
- Sea salt and pepper, to taste
Serving:
- Oyster crackers
- Hot sauce
How to Make Oyster Stew:
Melt the butter over medium heat in a large Dutch oven. Add the shallots and the white portion of the green onions and cook, stirring often, for 2-3 minutes.
Add the chopped oysters and cook, stirring often, for an additional 3-4 minutes.
Add the milk, heavy cream, oyster liquid (for a stronger oyster flavor), Tabasco (or cayenne), sea salt, and freshly cracked black pepper.
Simmer over very low heat for 1-2 hours–don’t let it boil or it could curdle. Side Note: Swap a bit of the milk for heavy cream for a more decadent stew.
Garnish with the remaining green onions and serve with oyster crackers. Enjoy.
Equipment
Ingredients
- 4 tbsp of butter
- 1 shallot diced finely
- 2 green onions sliced, green and white portions divided (optional)
- 1 jar of medium-sized oysters chopped into pieces (reserving the liquid)
- Dash of Tabasco or cayenne pepper to taste (optional)
- ½ gallon of whole milk
- 1 cup heavy cream
- Sea salt and pepper to taste
Serving:
- Oyster crackers
- Hot sauce
Instructions
- Melt the butter over medium heat in a large Dutch oven. Add the shallots and the white portion of the green onions and cook, stirring often, for 2-3 minutes.
- Add the chopped oysters and cook, stirring often, for an additional 3-4 minutes.
- Add the milk, heavy cream, oyster liquid (for a stronger oyster flavor), Tabasco (or cayenne), sea salt, and freshly cracked black pepper.
- Simmer over very low heat for 1-2 hours–don't let it boil or it could curdle. Side Note: Swap a bit of the milk for heavy cream for a more decadent stew.
- Garnish with the remaining green onions and serve with oyster crackers. Enjoy.
