Boom! Done! Your oyster stew is ready to serve. I do like mine with some extra hot sauce stirred in, along with crushed crackers for a bit of a crunch. Looks wonderful, doesn’t it? So delicious. I love this recipe. Oyster stew is made in various parts of the country where oysters are readily available. You’ll find variations in the New England area, but also down south, particularly in Louisiana, where it is traditionally served as a light Sunday supper during chilly winters, or as holiday favorite as a Christmas Eve tradition. This is a southern version, more of a New Orleans oyster stew, with a simple blend of Cajun seasonings. Let’s talk about how to make oyster stew, shall we? Cook stirring constantly to cook the roux for 5 minutes to make a blonde roux, which is light brown in color. Cook the Vegetables. Stir in the onion and celery. Cook for 2 minutes. Cook at medium-low heat, stirring constantly, for 3-4 minutes, or until the mixture thickens slightly. Bring to a boil and cook for 3-4 minutes, or until the edges of the oysters curl and cook through. Don’t forget the crackers! That’s it, my friends. I hope you enjoy this classic oyster stew recipe. Let me know if you make it. I’d love to hear how it turned out for you and I hope it becomes a new family favorite! I do not recommend to freeze oyster stew it because of the dairy content. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Louisiana Real and Rustic, by Emeril Lagasse (affiliate link, my friends!)
NOTE: This post was updated on 12/22/23 to include new information and video. It was originally published on 3/31/21.
