Spicy Oyster Stew: A New Year Tradition

5 from 2 votes

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.

Prep Time5

Cook Time25

Total Time30

Course: Main

Cuisine: American

Servings: servings

Calories: 492kcal

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 let it cool just a bit before adding 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 you will risk curdling the milk and cream.
Add the oysters to the stew allowing them to cook until they have curled, about 6-8 minutes.
Serve immediately. Top with oyster crackers, a dash of Worcestershire Sauce, and a warm roll. Add some Tabasco for a little heat!

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.