Oyster Stew131 Reviews
- Prep: 15 min
- Cook: 20 min
- Ready In: 35 min
“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!” - by Buddy Sizemore
Original recipe yields 4 servings
- Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
- 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.
Amount Per Serving (4 total)
- 555 cal
- 51.1 g
- 13.5 g
Based on a 2,000 calorie diet
Reviews (131)Rate This Recipe
"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 rec..." See moreipe would be to finely minced one large potato (I like Yukon Gold best), then sauté the potato with the minced celery and shallots. Also, after considering some of the comments that a couple of viewers mentioned concerning the "floating" celery and shallots that their husbands didn't particularly care for, I experimented using a microplane to finely grate both the shallots and celery then add them in with the butter and finely minced potato. Before I microplaned the celery I cut the stringy layer off the celery stalks. This is easy to do with a potato peeler This is only a suggestion for thoes who may not like the larger peices of celery and shallots but still want the flavors. I however enjoy the texture. Another tip would be to allow the half & half or whipping cream (which ever you use) to come to room temperature. Also drain the liquid from the oysters then add it to the half & half at the beginning of cooking . This will cut down the time it takes to bring the mixture to a rolling simmer/boil. This is my family's favorite indlugence. I ALWAYS USE FRESH OYSTERS! Thank's to all who have posted reviews, I'm thrilled that the majority enjoy my recipe! And, with respect to the FEW negative reviews...well that just leaves more stew for the of us! Buddy Sizemore"
"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...." See more"
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