Oyster Stew
Ingredients
4
servings
- 3 tablespoons fresh bacon fat or butter
- 1 small onion, chopped
- 2 tablespoons minced shallot
- 2 pints oysters with liquor
- 3 cups whole milk or half and half
- 1/4 cup green onions, chopped
- 1/4 cup chopped parsley
- salt to taste
- pinch of cayenne
Step-by-Step Instructions
- In a medium pot, melt the bacon fat or butter over medium heat. When heated, add the chopped onion and shallot and sauté just until the onion turns clear, about 5 minutes; do not brown.
- Add the milk and heat the mixture until almost boiling, about 8-10 minutes, stirring occasionally.
- Add the oysters with their liquor, parsley, and green onion tops and cook just until the oysters curl at the edges, about 3-5 minutes. Add salt to taste and a pinch of cayenne.
- Serve immediately with cornbread or crackers.
Common Problems and Solutions
Q: Why are my oysters tough and rubbery?
A: You've overcooked them. Oysters need only 3-5 minutes until they curl at the edges. Remove from heat immediately.
Q: Can I use canned oysters?
A: Fresh oysters are really best for this dish, but in a pinch you can use canned. Drain them and add separately from the liquid, adjusting salt carefully as canned oysters can be salty.
Tips and Techniques
Don’t let the milk boil—keep it just below boiling to prevent curdling. The oyster liquor adds tremendous flavor, so don’t discard it. Fresh oysters should smell like clean ocean water; if they smell fishy or off, don’t use them.
Ingredient Substitutions
- bacon fat: butter or olive oil
- half and half: heavy cream or evaporated milk
- shallot: more onion or white part of green onions
Equipment Needed
- Medium pot or Dutch oven
- Wooden spoon for stirring
Historical Context
Oyster stew has been a Louisiana tradition for generations, especially during the cooler months when oysters are at their peak. Many families serve it on Christmas Eve as part of the réveillon feast.
