Rustic Southern Oyster Stew

cream

🥗Healthier: half-and-half

💰Cheaper: milk

Half-and-half maintains richness while reducing calories.

oysters

💰Cheaper: canned oysters

Canned oysters are more affordable and readily available.

Heat a good sized pan or pot over medium heat.

Add 4 tablespoons of butter and melt it down.

Once melted, add 3 tablespoons of all-purpose flour and stir continuously for about 5 minutes to make a blonde roux.

After 5 minutes, the roux should be a light brown color; add 1 small chopped onion, 1 stalk chopped celery, and 1 chopped jalapeno (or green bell pepper) to the roux.

Cook the vegetables for about 4-5 minutes until softened.

Stir in 1 tablespoon of cajun seasonings and mix well.

Add 2 cups of 2% milk and 1/4 cup of oyster liquor; stir to combine and cook for 3-4 minutes to develop flavors.

Season with salt and pepper to taste, adjusting according to your preference.

Add 1/4 cup of chopped fresh parsley, 1/4 cup of chopped green onion, and 2 cloves of minced garlic; stir to combine.

If using fresh oysters, add them now and bring the mixture to a boil, then reduce heat and simmer for 3-4 minutes until oysters curl up.

If using canned oysters, add them at this stage and warm through for about 1 minute.

Serve the oyster stew garnished with fresh parsley, green onion, spicy chili flakes, hot sauce, and oyster crackers.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens