Oyster Stew for One or Two7 Reviews
- Prep: 10 min
- Cook: 15 min
- Ready In: 25 min
“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.” - by blondlady
Original recipe yields 2 servings
- 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.
- 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.
Amount Per Serving (2 total)
- 325 cal
- 20.4 g
- 17.8 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"Simple & easy to make. Creamy, flavorful, quick. What more could you ask for? I didn't change a THING!..." See more"
"Wonderful! Easy to make, it took no time at all, was thick and creamy and yummy in my tummy...." See more"
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