Recipe By Buddy Sizemore
Rating
Published Sep 14th
Oyster Stew
Prep 15m Cook 20m Additional - Ready In 35m
Servings 4 servings Calories 555.3

This is best Oyster Stew you ever had! It is elegant and satisfying. I serve it with toasted homemade bread. Serve it quick and hot! Try adding a drop or two of hot sauce in your stew — it’s delicious!

Recipe Ingredients

  • ½ cup butter
  • 1 cup minced celery
  • 3 tablespoons minced shallots
  • 1 quart half-and-half cream
  • 2 (12 ounce) containers fresh shucked oysters, undrained
  • salt and ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste

Cooking Directions

  1. 1 Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
  2. 2 Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.

Nutrition Facts

  • Calories 555.3
  • Carbohydrate 13.5 g
  • Cholesterol 163 mg
  • Fat 51.1 g
  • Fiber 0.5 g
  • Protein 12.7 g
  • Saturated Fat 31.8 g
  • Sodium 308.8 mg
  • Sugar 1.6 g

Reviews

  1. APRIL 2010 UPDATE From: Buddy Sizemore Over the years I've experimented with my original Oyster Stew recipe, so I wanted to share the following information with you folks. A nice addition to my recipe would be to finely minced one large potato (I like Yukon Gold best), then sauté the potato with the minced celery - Read more ...
  2. This is oysters in milk and not very good. I added a lot of cornstarch to try to thicken it up and it didn't work. Not worth the trouble.
  3. Quite honestly I was looking for a recipe that stacked up against my mother's in my memory. This one did!
  4. This turned out so well. Since I'm in MN I used canned oysters. I grew up on them in my oyster stew, so I figured it would be fine. The taste is fabulous.
  5. Very good. Used 2 cups half n half 2 cups whole milk. Also used a red onion instead of shallots. Although the container of oysters was only 8 oz it was still very tasty. This one's a keeper!
  6. This recipe is fantastic and so easy to make. For some reason, it's hard to find the fresh containers of oysters here on the Florida east coast, so I've even used canned at times. It's good either way. I used a pint of fat-free 1/2&1/2 and a pint of fully-fat 1/2&1/2 the last time I - Read more ...
  7. I made this for my dad. He has eaten a lot of oyster stew in his 77 years and he says this is the BEST oyster stew he has ever eaten. It's amazing how something so simple can be so delicious.
  8. OK here in rural NC shallots and fresh oysters are hard to come by. Funny I thought a container WAS fresh... vs. fried and frozen. Anyway this was INCREDIBLY EASY... HOWEVER you MUST keep stirring. I got distracted and it boiled and curdled a bit. But still yum. Next time I'll search harder for shallots - Read more ...
  9. very easy and hearty dish with enough delicious butter to satisfy people who would not normally go anywhere near an oyster in it's unsubmerged format! Buy oysters in the shell even if you never opened one as you can pop them in the microwave for 1 1/2 minutes to loosen them up and then use - Read more ...
  10. This was very easy and foolproof. The taste was surprisingly delicious even though there were so few ingredients. We added a few oyster crackers before serving and it was exceptional. I highly recommend this stew!