Name: Oyster Stew Recipe
Prep time: 10 min
Cook time: 15 min
Ingredients: 4 tablespoons butter; 3 tablespoons flour; 1 small onion (chopped); 1 small bell pepper, chopped (use jalapenos for a spicier version); 1 stalk celery (chopped); 1 tablespoon Cajun seasonings; 2 cups milk; 1/4 cup oyster liquor (reserved from the shucked oysters); Salt and pepper to taste; 1/4 cup chopped parsley; 1/4 cup chopped green onions; 3 cloves garlic (minced); Dash of hot sauce; 2 dozen oysters (shucked and drained (you can use canned oysters)); For Serving: Extra chopped parsley (pads of butter (optional), chili flake, extra hot sauce, soda crackers or oyster crackers)

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This oyster stew recipe is rustic and comforting with loads of plump, juicy oysters simmered in a soup made with a creamy, buttery roux base and the perfect blend of seasonings.

Hot Oyster Stew in a bowl, ready to enjoy

Easy Oyster Stew Recipe

We're cooking up a big pot of delicious Oyster Stew in the Chili Pepper Madness kitchen, my friends. Would you care for a bowl?

Oyster stew is made in various parts of the country where oysters are readily available. You'll find variations in the New England area, but also down south, particularly in Louisiana, where it is traditionally served as a light Sunday supper during chilly winters, or as a holiday favorite and Christmas Eve tradition.

This is a southern version, more of a New Orleans oyster stew, with a simple blend of Cajun seasonings.

Let's talk about how to make oyster stew, shall we?

Scooping up a spoonful of Oyster Stew from the pan

Oyster Stew Ingredients

Butter
Flour - Use white, all-purpose flour
Vegetables - Onion, celery, garlic, green onion
Oysters with reserved oyster liquor
Seasonings - Cajun seasonings, salt, black pepper
Fresh Herbs - Parsley
Extras - Hot Sauce, extra chopped parsley, pads of butter (optional), chili flake, extra hot sauce, soda crackers or oyster crackers

How to Make Oyster Stew Step by Step - the Recipe Method

Make the Roux. Melt 1/4 cup butter in a large saucepan or pot over medium heat to medium high. Stir in the flour to the melted butter to make the roux.

Cook stirring constantly to cook the roux for 5 minutes to make a blonde roux, which is light brown in color.

See my post on How to Make a Roux for tips and a video demonstration.

Cook the Vegetables. Stir in the onion and celery. Cook for 2 minutes.

Making a blonde roux, and cooking the onion in the roux

Milk and Seasonings. Stir in the milk, and add the oyster liquor, Cajun seasonings. Add the salt and freshly ground black pepper to taste.

Cook at medium-low heat, stirring constantly, for 3-4 minutes, or until the mixture thickens slightly.

Cook the Oysters. Stir in the parsley, green onions, garlic, hot sauce and oysters.

Bring to a boil and cook for 3-4 minutes, or until the edges of the oysters curl and cook through.

Simmering, then stirring the Oyster Stew in the pan

Garnish and Serve. Remove from heat. Garnish with fresh chopped herbs (parsley), small chips of extra butter (if desired), chili flakes and a dash of hot sauce (if desired).

Don't forget the crackers!

Boom! Done! Your oyster stew is ready to serve. I do like mine with some extra hot sauce stirred in, along with crushed crackers for a bit of a crunch. Looks wonderful, doesn't it? So delicious. I love this recipe.

Recipe Notes & Tips For Success

The Oysters. Raw oysters are best for making oyster stew. Reserve the oyster liquor (oyster liquid) from the freshly shucked oysters, as the liquor adds a lot of flavor. If using cooked canned oysters from the grocery store, add them into the stew 1-2 minutes before serving, just to warm them through, as canned oysters are usually cooked before canning.
The Roux. A light blonde roux is key for this recipe. See my post on How to Make a Roux for roux making tips and a video recipe.
The Milk. 2 percent milk thickens up in the roux very nicely, though you can use whole milk or cream for a thicker, more decadent version.
The Seasonings. I'm using my favorite Cajun seasoning recipe for my oyster stew, though you can use your favorite brand, or use Creole seasonings. You can also use a simple blend of cayenne pepper, salt and pepper.
Crackers. Oyster stew is great with soda crackers or oyster crackers. As an alternative, crushed or crumbled saltine crackers or club crackers.
Other Ingredients. Add in other seafood such as shrimp or crawfish. Try it with crumbled sausage or boudin. Patty really likes it with a splash of Worcestershire sauce and oyster stew with potatoes for more of a chowder version. Very tasty.

Storage Information

Store oyster stew in a sealed container in the refrigerator for up to 3 days. Gently reheat to enjoy again.

I do not recommend to freeze oyster stew it because of the dairy content.

That's it, my friends. I hope you enjoy this classic oyster stew recipe. Let me know if you make it. I'd love to hear how it turned out for you and I hope it becomes a new family favorite!

This Recipe Is In our Cookbook - FLAVOR MADNESS

Did you know that you can find this recipe in our new cookbook FLAVOR MADNESS? It's waiting for you on PAGE 151.

Try Some of My Other Popular Recipes

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Oyster Stew Recipe

This oyster stew recipe is rustic and comforting with loads of plump oysters simmered in a creamy, buttery soup base with the perfect blend of seasonings.

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Course: Appetizer, Main Course, Soup

Cuisine: American

Keyword: cajun, oysters, roux, spicy

Prep Time: 10

Cook Time: 15

Calories: 149kcal

Author: Mike Hultquist

Servings:

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4.97 from 30 ratings

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Ingredients

4 tablespoons butter
3 tablespoons flour
1 small onion chopped
1 small bell pepper, chopped use jalapenos for a spicier version
1 stalk celery chopped
1 tablespoon Cajun seasonings
2 cups milk
1/4 cup oyster liquor reserved from the shucked oysters
Salt and pepper to taste
1/4 cup chopped parsley
1/4 cup chopped green onions
3 cloves garlic minced
Dash of hot sauce
2 dozen oysters shucked and drained (you can use canned oysters)
For Serving: Extra chopped parsley pads of butter (optional), chili flake, extra hot sauce, soda crackers or oyster crackers

Instructions

Melt 1/4 cup butter in a large pan or pot over medium high heat. Stir in the flour to make the roux. Stir constantly to cook the roux for 5 minutes to make a blonde roux, which is light brown in color.
Stir in the onion, peppers and celery. Cook for 2 minutes.
Stir in the milk, oyster liquor, Cajun seasonings and salt and pepper to taste. Cook, stirring constantly, for 3-4 minutes, or until the mixture thickens slightly.
Stir in the parsley, green onions, garlic, hot sauce and oysters. Cook for 3-4 minutes, or until the oysters plump and opaque and the edges barely curl.
Remove from heat. Garnish with chopped parsley, small chips of extra butter (if desired), chili flakes and a dash of hot sauce (if desired). Don't forget the crackers!

Video

Notes

Serves 6 as a small portion, or 4 for a dinner portion.

Nutrition Information

Calories: 149kcal Carbohydrates: 10g Protein: 4g Fat: 11g Saturated Fat: 6g Trans Fat: 1g Cholesterol: 30mg Sodium: 116mg Potassium: 224mg Fiber: 1g Sugar: 5g Vitamin A: 1225IU Vitamin C: 6mg Calcium: 117mg Iron: 1mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This post was updated on 12/22/23 to include new information and video. It was originally published on 3/31/21.