Oyster Stew Southern Style (Printable Version)
# What You'll Need:
→ Fats and Thickener
01 -
1/4 cup unsalted butter
02 -
1/4 cup all-purpose white flour
→ Vegetables
03 -
1/2 cup chopped onion
04 -
1/2 cup chopped celery
05 -
2 cloves garlic, minced
06 -
1/4 cup chopped green onions
→ Seafood
07 -
2 cups fresh oysters with reserved oyster liquor
→ Liquids and Dairy
08 -
3 cups 2% milk
→ Seasonings and Herbs
09 -
1 tablespoon Cajun seasoning
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
12 -
2 tablespoons chopped fresh parsley
13 -
Hot sauce, to taste (optional)
14 -
Chili flakes, to taste (optional)
→ Extras
15 -
Soda crackers or oyster crackers, for serving
16 -
Additional butter pads for garnish (optional)
# Step-by-Step Directions:
01 -
Melt butter in a large saucepan over medium heat. Stir in flour and cook constantly for 5 minutes until the roux turns light brown.
02 -
Add chopped onion and celery to the roux and cook for 2 minutes until softened.
03 -
Stir in milk and reserved oyster liquor. Add Cajun seasoning, salt, and black pepper. Cook on medium-low heat, stirring constantly, until slightly thickened, about 3-4 minutes.
04 -
Add oysters, green onions, garlic, parsley, and hot sauce if using. Bring to a boil and cook for 3-4 minutes until oysters curl and are cooked through.
05 -
Remove from heat. Garnish with chopped parsley, optional butter pads, chili flakes, and extra hot sauce. Serve with soda or oyster crackers.
# Helpful Notes:
01 -
Use fresh oysters and reserve their liquor for optimal flavor. If canned oysters are used, add them near the end to warm through without overcooking.
02 -
A light blonde roux is essential for proper thickening without a heavy taste.
03 -
Store leftover stew refrigerated for up to 3 days; avoid freezing due to dairy content.