Name: Oyster Stew
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 5 Tbsp unsalted butter -; 1 pint oysters with their liquor, jarred or freshly shucked, about 2 dozen* -; 1/4 cup flour -; 2 celery stalks, minced -; 1 medium yellow or white onion, minced -; 1 3/4 cup milk -; 1/4 cup cream (can use all milk if you want) -; Splash of Tabasco, Crystal, or other hot sauce -; Salt -; Freshly ground black pepper -; 1/2 cup parsley, minced -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Oyster Stew

1. 5 Tbsp unsalted butter -

2. 1 pint oysters with their liquor, jarred or freshly shucked, about 2 dozen* -

3. 1/4 cup flour -

4. 2 celery stalks, minced -

5. 1 medium yellow or white onion, minced -

6. 1 3/4 cup milk -

7. 1/4 cup cream (can use all milk if you want) -

8. Splash of Tabasco, Crystal, or other hot sauce -

9. Salt -

10. Freshly ground black pepper -

11. 1/2 cup parsley, minced -

How to cook deliciously - Oyster Stew

1. Stage

Strain and reserve the oyster juice: Strain the oyster juice through a fine-meshed sieve into a bowl to remove any grit. Reserve the juices. Rinse the oysters well, under cold water. Put them in a bowl.

2. Stage

Make a roux: In a large pot, melt the butter over medium heat. Add the flour and stir to make a roux. Reduce the heat to medium-low and cook the mixture for a few minutes, stirring often.

3. Stage

Add the celery and onions: When the roux turns the color of coffee with cream, stir in the celery and onions. Increase the heat to medium and cook for 2 to 3 minutes, stirring frequently.

4. Stage

Add the oyster juices, milk, cream, and hot sauce: Add the oyster juice and any juices the oysters have released into the bowl. The flour in the roux will absorb the liquid and turn into a paste. Slowly add the milk and cream (if using), stirring to incorporate as you pour. Add a healthy splash or two of hot sauce, to taste.

5. Stage

Heat the soup until steamy: Heat the soup to steamy, but below a simmer, over low heat. Cook for 15 minutes. (Do not let the soup boil!)

6. Stage

Add the oysters: If you are working with large oysters, you may want to chop them into bite-sized pieces. Add the oysters and cook for another 2 minutes, or until the edges of the oysters just begin to curl. If you want the stew to be more like a smooth soup, purée until smooth.

7. Stage

Season, garnish and serve: Add salt and freshly ground black pepper to taste. Dole out into individual soup bowls. Garnish with fresh chopped parsley to serve. Did you love the recipe? Give us some stars and leave a comment below!