Oyster Stew for One or Two

Oyster Stew for One or Two

blondlady 0

"Wonderful main meal stew using 8-ounce container of oysters. Good served with toasted and buttered thick sliced bread and simple fruit, such as canned peaches. If stew is too thick, thin with a little more milk. If your oysters are large, they may be cut after cooking into smaller pieces."


25 m servings 325 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 871 mg
  • 35%

Based on a 2,000 calorie diet

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  1. Melt the butter in a heavy-bottomed skillet or wok over medium-high heat; cook and stir the celery and garlic in the butter until the celery is soft, 5 to 7 minutes. Add the flour and stir, scraping the bottom of pan until flour is lightly toasted. Slowly add the milk and half-and-half to the roux, stirring constantly. Stir the onion powder, parsley, and salt into the mixture. Reduce heat to medium-low; continue cooking and stirring until the mixture bubbles and thickens, 5 to 7 minutes.
  2. Add the oysters with the liquid from the container to the mixture; cook until the edges of the oysters curl, about 5 minutes more. Season with pepper just before serving.
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  1. 26 Ratings


Simple & easy to make. Creamy, flavorful, quick. What more could you ask for? I didn't change a THING!

Wonderful! Easy to make, it took no time at all, was thick and creamy and yummy in my tummy.

Superb recipe1 I use half n half in lieu of milk and heavy cream in lieu of half n half. I also add to Blondlady's recipe, one pinch of cayenne and 3 pinches of old bay and lace well with Sherry...

My family loved this stew! Must admit I left out the milk used a qt of 1/2 &1/2 & used 2 containers of fresh oysters. And added a medium potato finely chopped and about a 1/4 of a small sweet...

This is my basic recipe, nothing more and nothing less, the way I make it for myself two times per year as a feel-good-food. My mama used to make it for me whenever I was sick in bed, so good wi...

Excellent recipe. Haven't had it in years. I ate the entire batch (over a few days mind you). It brought back some great memories of my Mom.

I made it, omitted toe flour for a gluten free alternative.

Instead of milk and half and half, I used almond milk and kefir. Also add fresh dill. Quite yummy for those looking for lactose free ingredients.

Next time I will add.some potato and carrots. More oysters. Very creamy and thick. Not waterly at all like my mother made oyster stew.