Oyster Stew has been a Christmas and New Year Tradition in many families for decades. It's rich, milky, buttery, surprisingly filling, and doesn't take very long to make. The Christmas Eve tradition of eating oyster stew originates from the Irish Catholic community, in which meat was prohibited the night before Christmas. The New Year's Eve tradition of Oyster Stew was due to the belief that eating oysters increases sex drive and fertility. That said, serve this on Christmas Eve and New Year's Eve, and you'll have a wonderful holiday season!
Oyster Stew Recipe
This is a straightforward recipe for Oyster Stew and can be even easier if you don't want it to be spicy. Omit the spicy ingredients and keep everything else as is. Either way, you'll have a delicious meal this coming holiday season.
Dairy: The dairy serves as the base for just about every oyster stew recipe. I used Butter, Whole Milk, and Heavy Cream for this recipe.
Oysters: Grab 16 oz of fresh oysters at your local grocery store. If you prefer, you can certainly cut the larger Oysters in half. Primarily if you're serving this to someone who has never had oysters or is slightly put off by the size and texture, also be sure to reserve the liquid they come packed in. You'll be adding that to the milk and butter base.
Vegetables: The only vegetable I use in this recipe is finely diced onion. I leave the onion out entirely if I make a more traditional oyster stew.
Seasonings: These Oyster Stew seasonings and spices are entirely optional. However, if you are looking for a Spicy Oyster Stew recipe, this is how I do it. Fresh Garlic, Crushed Red Pepper, Smoked Paprika, Kosher Salt, Black Pepper, Dried Parsley, and Tobasco combine to add extra flavor and heat to this dish.
Begin by preheating a Cast Iron Dutch Oven over medium-low heat and add the butter until it has melted.
Once the butter is melted, add the diced onion and sauté for about 5 minutes or until the onions are softened and translucent.
Now, add the garlic and continue to sauté for about another 1-2 minutes, just until the garlic becomes fragrant.
Stir in all the seasonings and spices, except for the dried parsley, sautéing for about another 2 minutes until everything is fragrant.
Next, reduce the heat to low, and add the milk, cream, dried parsley, and liquid from the oysters.
Slowly cook this mixture of low to medium-low just until it begins to steam. Don't bring it to a boil or risk curdling the milk and cream.
Lastly, add the oysters to the stew allowing them to cook until they have curled, about 6-8 minutes.
What to Serve with Oyster Stew
I prefer to serve Oyster Stew with Oyster Crackers, Worcestershire Sauce, and a hard roll for dipping or cleaning up the bowl. Trust me; you'll want to get every last drop out of those bowls!
If you're looking for a new holiday tradition or recipe for your existing Oyster Stew tradition, you've come to the right place. This recipe is easy to make, spicy, rich, and soul-warming.
I'd love to hear how you like your oyster stew, spicy or simple and traditional? Let me know in the comments.
Also, if you love recipes like this one, then check these out!
- Tomato Basil Soup
- Chicken Tortilla Soup
- Chicken Noodle Soup
- Chicken Orzo Soup
- Ham and Bean Soup
- Green Chile Chicken and Dumplings
- Excellent Escargot without the Shell
I hope you and your family love this Spicy Oyster Stew and, as usual...
Spicy Oyster Stew: A New Year Tradition
- 4 Tbsp. Salted Butter
- 1 Yellow Onion - finely diced
- 1 Tbsp. Minced Garlic
- ¼ tsp. Crushed Red Pepper Flakes
- ¼ tsp. Smoked Paprika
- 1 tsp. Tabasco
- ¼ tsp. Kosher Salt
- ½ tsp. Black Pepper
- 4 Cups Whole Milk
- 2 Cups Heavy Cream
- 1 tsp. Dried Parsley
- 16 Oz. Fresh Raw Oysters, undrained
- Preheat a Cast Iron Dutch Oven over medium-low heat and add the butter until it has melted.
- Add the diced onion and sauté for about 5 minutes or until the onions are softened and translucent.
- Add the garlic in and continue to sauté for about another 1-2 minutes, just until the garlic becomes fragrant.
- Stir in all the seasonings and spices, except for the dried parsley, sautéing for about another 2 minutes until everything is fragrant.
- Reduce the heat to low and add the milk, cream, dried parsley, and liquid from the oysters
- Slowly cook this mixture on low to medium-low until it begins to steam. Don't bring it to a boil or risk curdling the milk and cream.
- Add the oysters to the stew allowing them to cook until they have curled, about 6-8 minutes.
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