Best Grandpas Oyster Stew Recipes

OYSTER STEW

Oyster Stew image

This is best Oyster Stew you ever had! It is elegant and satisfying. I serve it with toasted homemade bread. Serve it quick and hot! Try adding a drop or two of hot sauce in your stew -- it's delicious!

Provided by Buddy Sizemore

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 35m

Yield 4

Number Of Ingredients 7

Ingredients

½ cup butter
1 cup minced celery
3 tablespoons minced shallots
1 quart half-and-half cream
2 (12 ounce) containers fresh shucked oysters, undrained
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste

Steps:

Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.

Nutrition Facts : Calories 555.3 calories, Carbohydrate 13.5 g, Cholesterol 163 mg, Fat 51.1 g, Fiber 0.5 g, Protein 12.7 g, SaturatedFat 31.8 g, Sodium 308.8 mg, Sugar 1.6 g

GRANDMA RUTH'S INSPIRED OYSTER STEW

Grandma Ruth's Inspired Oyster Stew image

We tried to follow Selena's advice and let the stew sit for 24 hours so that the flavors could meld... but that meant that we had to pull ourselves away from it for that long! It was delicious from the moment it was done, but we did manage to save some of it to taste the next day as she suggests. We're glad we did! It was...

Provided by Selena Parisher

Categories Seafood

Time 1h30m

Number Of Ingredients 14

Ingredients

1 stick butter or margarine
3 medium potatoes (yukon gold is best)
1 stalk celery
1/2 white onion
1 qt whole milk
1 pt shucked oysters with liquor (juice)
salt and pepper
old bay seasoning (optional)
dried or fresh chives (optional)
roasted red pepper flakes (optional)
grated cheddar (topping, optional)
oyster crackers (topping, optional)
potato chips, crushed (topping, optional)
heavy or light cream (optional)

Steps:

1. Wash and chop potatoes into desired bite size, cover with water in pot, boil on high until rolling boil then reduce heat. Cook 12-15 min or until tender.
2. Chop onion/celery and saute in a little butter until clear and tender.
3. After potatoes are done, drain and add sauteed onions/celery to pot and add rest of the butter
4. add milk (If you like lots of good tastiness add some cream too) and other seasonings to taste (the taste will be stronger the longer you wait before adding the oysters and serving).
5. Add oyster liqour, but NOT oysters.
6. Keep stirring, this is your stew and the longer it stews the better it tastes. If you are serving sooner, keep stirring so it will not settle. If you are serving later (up to 24 hrs.) put stew in fridge.
7. When ready to serve: heat up stew if it's cold, add oysters, and wait until oysters are soft and cooked to serve.
8. Optional toppings to add after stew is in individual bowls: grated cheddar, oyster crackers, crushed up potato chips, more seasoning, or whatever you think tastes good.