Oyster Stew Recipe

This is best oyster stew you ever had! It is elegant and satisfying. I serve it hot, alongside some toasted homemade bread. Try adding a drop or two of hot sauce if you like — it’s delicious!

How to Store Oyster Stew

Allow the oyster stew to cool completely, then transfer it to an airtight container. Store in the fridge for up to three days. Reheat in the microwave or on the stove.

Can You Freeze Oyster Stew?

Allow the oyster stew to cool to room temperature, then chill in the refrigerator until cold before transferring to the freezer. Freeze in serving-size portions for up to one month. Thaw in the fridge. Reheat on the stove or in the microwave.


          • 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
          • 1 pinch cayenne pepper, or to taste
          • salt and ground black pepper to taste


  • STEP 1
    *Gather all ingredients.STEP2
  • *Melt butter in a large skillet over medium heat. Add celery and shallots; cook and stir until shallots are tender, 3 to 5 minutes.


    *Heat half-and-half in a large pot over medium-high heat. Add the celery and shallot mixture, and stir continuously until just about to boil. Add oysters and their liquid, and season with cayenne pepper, salt, and pepper.


    *Cook, stirring continuously, until oysters curl at the ends. Turn off the heat and serve immediately.

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