Spicy Oyster Stew: A New Year Tradition
Oyster Stew gets a kick of heat from adding spices and hot sauce. Serve on Christmas Eve or New Year's Eve as a traditional dinner.
Servings: 6 servings
Calories: 492kcal
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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!
- Be sure that your soup has cooled a bit before adding the milk; otherwise, you risk curdling the stew. You can always slowly heat the milk before adding it to the pot to avoid this altogether.
Nutrition
Calories: 492kcal | Carbohydrates: 15g | Protein: 13g | Fat: 43g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 161mg | Sodium: 321mg | Potassium: 514mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1891IU | Vitamin C: 4mg | Calcium: 321mg | Iron: 4mg