Jeff's Recipe for Oysters in a Pan

Jeff's Recipe for Oysters in a Pan

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"This recipe is great as an appetizer served over crackers or sliced toasted French bread. Also, the dish can be poured over pasta if enough gravy is made. This recipe has the basic ingredients. You should make the sauce as thick as you like. Never use cold water when thickening any gravy or roux. It will ruin the bond between the flour and oil."
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1 h servings 392 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 392 kcal
  • 20%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 30.8 g
  • 62%
  • Cholesterol:
  • 187 mg
  • 62%
  • Sodium:
  • 771 mg
  • 31%

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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  1. Melt the butter in a large cast-iron skillet over medium-high heat. Cook the onions, bell pepper, garlic, green onions, and celery in the melted butter until tender, about 10 minutes. Add the oysters to the vegetable mixture and cook until the oysters are cooked through, about 10 minutes more.
  2. Stir the Creole seasoning, Worcestershire sauce, and hot pepper sauce into the oysters and vegetables to combine. Scatter the flour over the mixture and stir until thickened. Slowly pour the chicken stock into the mixture, stirring as you add it. Reduce heat to medium-low; cook and stir until the liquid reaches a desired thickness, 10 to 15 minutes.



I used this recipe. I used seasoning salt and kikomannan sauce instead of other seasoning and served it over rice. It is like a delicious seafood gumbo, very tasty and worth the time it takes to...

Yum - this is good...if you don't have the creole seasonings you can google the brand noted and it gives you the recipe for that seasoning. When I made it it got thick fast add broth iif you wa...

this recipe was amazing. i only changed the amount of butter, i used 4T and it was perfect. i served it with rice because it is similiar to an oyster gumbo.

Not a fan! i love oysters, and I'm sorry to be a hater. My husband didn't seem to mind it, but i could barely eat it. Was way too salty for my preference, and the taste left in my mouth was not ...

My wife and I just finished our second bowl for the evening. This was AWESOME! Served over white rice, I made no changes or alterations other than using red bell pepper simply because that's w...