Homemade oyster stew has been a Christmas Eve dinner tradition in my family for generations, but this yummy stew would be great served anytime. My Perfect Oyster Stew is my own spin on a recipe that is near and dear to my heart! I actually only make this once a year...only on Christmas Eve...because I want to make it extra special and something my family looks forward to every holiday season.
I absolutely love soups and stews, especially in the winter and fall! Oyster stew is more “soup-like” than it is stew-like, so I don't know why it’s not called “oyster soup” instead. Hahaha! Stews have less liquid than soups, are typically much thicker, and require longer cooking times over low heat. It's a culinary mystery to me!
I absolutely love soups and stews, especially in the winter and fall! Oyster stew is more “soup-like” than it is stew-like, so I don't know why it’s not called “oyster soup” instead. Hahaha! Stews have less liquid than soups, are typically much thicker, and require longer cooking times over low heat. It's a culinary mystery to me!
I love how easily homemade oyster stew comes together and how absolutely delish it is! I’m a seafood lover, and oysters are high on my list of drool-worthiness. I’ll admit…when I’m prepping to make this stew, I like to grab a raw oyster or two so I can have a taste of the briny, oyster goodness in shooter form (on a Ritz cracker with a splash of hot sauce…remembering my Dad, who was one of the biggest oyster lovers on the planet)!
I add ground white pepper, red pepper flakes, and hot sauce to my oyster stew because I like the little extra “kick” of heat and extra layer of flavor they add. You can use less than the amounts I’ve listed, or you could omit these spices if you don’t want the bit of spicy zip. I hope you'll love this recipe and it will become one of your family favorites!
Perfect Oyster Stew
1/4 cup butter
1/2 cup chopped onion
1 cup sliced fresh mushrooms
1 tablespoon Worcestershire sauce
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground white pepper (optional)
1/2 teaspoon ground black pepper
1 quart fresh oysters, rinsed & drained (reserve 1/2 cup oyster liquid)
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional)
1/4 teaspoon smoked paprika
1/2 teaspoon dried parsley
1/2 teaspoon Old Bay seasoning
A pinch celery seed
5 cups milk
Several dashes hot sauce (optional)
To prepare the fresh oysters, drain the oyster liquid through a strainer into a bowl and reserve. Then, with the oysters in a strainer in the sink, rinse the oysters carefully with cold water to remove any remaining grit and sand particles. If the oysters are large, cut them into smaller pieces. Set the oysters to the side.
Melt butter in a soup pot or Dutch oven over low heat. Add onions and mushrooms, and sauté until tender (about 3 to 5 minutes). Stir in Worcestershire sauce, flour, salt, and black and white ground pepper; cook until bubbly, stirring frequently.
Add the oysters and reserved oyster liquid, then add all of the remaining spices (garlic powder through celery seed), stirring to combine. Add milk and hot sauce (optional), and continue to simmer and stir occasionally (do not allow to boil). Once the liquid is heated through and the oyster edges begin to curl, remove from heat and serve immediately.
Serve with soup crackers, chopped parsley, red pepper flakes, and/or hot sauce.
1/2 cup chopped onion
1 cup sliced fresh mushrooms
1 tablespoon Worcestershire sauce
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground white pepper (optional)
1/2 teaspoon ground black pepper
1 quart fresh oysters, rinsed & drained (reserve 1/2 cup oyster liquid)
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional)
1/4 teaspoon smoked paprika
1/2 teaspoon dried parsley
1/2 teaspoon Old Bay seasoning
A pinch celery seed
5 cups milk
Several dashes hot sauce (optional)
To prepare the fresh oysters, drain the oyster liquid through a strainer into a bowl and reserve. Then, with the oysters in a strainer in the sink, rinse the oysters carefully with cold water to remove any remaining grit and sand particles. If the oysters are large, cut them into smaller pieces. Set the oysters to the side.
Melt butter in a soup pot or Dutch oven over low heat. Add onions and mushrooms, and sauté until tender (about 3 to 5 minutes). Stir in Worcestershire sauce, flour, salt, and black and white ground pepper; cook until bubbly, stirring frequently.
Add the oysters and reserved oyster liquid, then add all of the remaining spices (garlic powder through celery seed), stirring to combine. Add milk and hot sauce (optional), and continue to simmer and stir occasionally (do not allow to boil). Once the liquid is heated through and the oyster edges begin to curl, remove from heat and serve immediately.
Serve with soup crackers, chopped parsley, red pepper flakes, and/or hot sauce.