Oyster Stew

Oyster Stew

143

"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!"

Ingredients

35 m {{adjustedServings}} servings 555 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 555 kcal
  • 28%
  • Fat:
  • 51.1 g
  • 79%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 163 mg
  • 54%
  • Sodium:
  • 406 mg
  • 16%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

143
  1. 181 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 ...

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.

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.