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Oyster Stew
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Southern-inspired Christmas Oyster Stew made effortlessly with jarred oysters - the ultimate holiday treat!
Ingredients:
  • 5 Tbsp unsalted butter
  • 1 pint oysters with their liquor, jarred or freshly shucked, about 2 dozen*
  • 1/4 cup flour
  • 2 celery stalks, minced
  • 1 medium yellow or white onion, minced
  • 1 3/4 cup milk
  • 1/4 cup cream (can use all milk if you want)
  • Splash of Tabasco, Crystal, or other hot sauce
  • Salt
  • Freshly ground black pepper
  • 1/2 cup parsley, minced
Instructions:
  • Separate and save the oyster juice: Pour the oyster juice through a fine-mesh sieve into a bowl to eliminate any impurities. Set aside the juices. Thoroughly rinse the oysters under cold water and transfer them to another bowl.
  • To create a roux, melt butter in a large pot over medium heat. Add flour and stir to combine, then lower the heat to medium-low. Cook the mixture for a few minutes, stirring frequently.
  • Toss in the celery and onions once the roux reaches a rich coffee-with-cream hue. Cook over medium heat for 2 to 3 minutes, stirring often.
  • Pour the oyster juices, milk, cream, and hot sauce into the bowl with the roux. Let the flour absorb the liquids, forming a smooth paste, as you slowly pour in the milk and cream. Add a generous amount of hot sauce, according to your preference.
  • Gently heat the soup over low heat until steamy, avoiding boiling, for 15 minutes.
  • Prepare oysters: For large oysters, consider chopping them into bite-sized pieces. Cook the oysters for 2 more minutes until the edges start to curl. Optional: Puree for a creamier consistency.
  • Sprinkle with salt and freshly ground black pepper to your liking. Ladle into individual soup bowls and top with a sprinkle of fresh chopped parsley before serving.

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