Oyster Stew for One or Two

Oyster Stew for One or Two

blondlady

"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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

25 m servings 325 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • 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

See full nutrition

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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 22
  1. 28 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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

Most helpful critical review

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.

Most helpful
Most positive
Least positive
Newest

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.

Other stories that may interest you