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!"
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Ingredients

35 m servings 555 cals
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Original recipe yields 4 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

143
  1. 181 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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.

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.

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 ne...

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...

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 s...

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 keepe...

Quite honestly I was looking for a recipe that stacked up against my mother's in my memory. This one did!

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 eith...