Simply the best recipe for this Southern Christmas favorite.
Becca is from Biloxi, Mississippi, and is well acquainted with this Southern stew.
It’s normally eaten around Christmas, but I thought it might make a good Lenten dish.
Elise Bauer
Those of you acquainted with oyster stew, know how good it is.
You’ll just have to take my word for it.
It’s beyond good.
Smooth and puréed version of Oyster Stew.Elise Bauer
It’s lick-the-plate-of-every-last-drop good.
It reminds me a lot of a really good cream of mushroom soup but with oysters instead of mushrooms.
Fresh or Jarred Oysters?
Elise Bauer
you’re able to use freshly shucked, if you have access to them.
Though, you’ll need quite a few for this stew.
I’ve since seen them in practically every grocery store I’ve been to in my area.
So, I assume the jarred oysters are not that hard to find.
And they’ll likely be much more cost effective than freshly shucked.
Choosing Oysters for This Recipe
Fresh unshucked oysters can be expensive in some parts of the country.
Below are good options for some of us landlocked folks.
You need it for the stew.
Mint, dill, or fennel fronds are all good alternatives.
Rinse the oysters well, under cold water.
Put them in a bowl.
In a large pot, melt the butter over medium heat.
Add the flour and stir to make a roux.
Reduce the heat to medium-low and cook the mixture for a few minutes, stirring often.
When the roux turns the color of coffee with cream, stir in the celery and onions.
Increase the heat to medium and cook for 2 to 3 minutes, stirring frequently.
Add the oyster juice and any juices the oysters have released into the bowl.
The flour in the roux will absorb the liquid and turn into a paste.
Slowly add the milk and cream (if using), stirring to incorporate as you pour.
Add a healthy splash or two of hot sauce, to taste.
Heat the soup to steamy, but below a simmer, over low heat.
Cook for 15 minutes.
(Do not let the soup boil!)
If you are working with large oysters, you may want to chop them into bite-sized pieces.
If you want the stew to be more like a smooth soup, puree until smooth.
Add salt and freshly ground black pepper to taste.
Dole out into individual soup bowls.
Garnish with fresh chopped parsley to serve.
