Description
The stew is warming and filling enough for lunch or dinner, but crackers or crusty homemade bread are welcome. You can serve oyster stew with a light salad (like this nutty green salad), or pair it with a side of steamed or roasted vegetables. If you want a slightly sweeter side to offset that briny richness, make our recipe for maple-ginger glazed carrots.
Ingredients
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 2 cups half-and-half cream
- 1 cup whole milk
- 1-1/2 teaspoons salt
- 1 teaspoon pepper
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 12 ounces fresh shucked oysters (in juice)
- 1 teaspoon sherry, optional
- hot pepper sauce, optional
- 2 tablespoons minced fresh parsley
Directions
- In a large saucepan or Dutch oven, melt butter over medium heat. Stir in flour until blended; cook and stir until browned, 4-5 minutes. Add onion and celery; cook until tender, 4-5 minutes. Gradually whisk in cream, milk, salt, pepper, paprika and cayenne. Bring to a gentle simmer. Add oysters (and juice), cook 5-6 minutes or until oysters begin to curl on the edges. If desired, stir in sherry and hot sauce. Sprinkle with parsley.
