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Oyster Stew

Oyster Stew

My father makes an amazing oyster stew that is rich, creamy, and unbelievably delicious. We always serve it at family functions and holidays. We had a small Thanksgiving this year with just my husband, my children, and me. It was nice to spend time at home watching movies by the fire and making a delicious feast and of course, I had to make my Dad’s oyster stew–it’s tradition! My children tried it for the first time this year, my daughter just liked the broth and crackers but my son devoured the oysters.

Oyster Stew:


  • 4 tbsp of butter
  • 1 shallot, diced finely
  • 2 green onions, diced (divided)
  • 1 jar of medium size oysters, chopped into pieces (reserving the liquid)
  • Dash of Tabasco or cayenne pepper, to taste (optional)
  • 1/2 gallon of whole milk
  • Sea salt and pepper to taste

Oyster Stew

How to Make Oyster Stew

Melt the butter over medium heat in a large Dutch oven. Add the shallots and half of the green onions and sauté for 2-3 minutes.

Add the chopped oysters and sauté for an additional 3-4 minutes.

Add the milk, oyster liquid (for a stronger oyster flavor), Tabasco (or cayenne), salt, and freshly cracked pepper. Simmer on very low heat for 1-2 hours–don’t let it boil.  Side Note: Swap out a bit of the milk for heavy cream if you want a more decadent stew.

Garnish with the remainder of the green onions and serve with oyster crackers. Enjoy.

Oyster Stew

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