Oyster stew incorporates all that briny bivalve flavor into a rich, creamy, soulful soup. Serve it on special occasions or anytime, and don't forget the crusty bread.
Ingredients
1/4 cup butter
1/4 cup all-purpose flour
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 cups half-and-half cream
1 cup whole milk
1-1/2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
12 ounces fresh shucked oysters (in juice)
1 teaspoon sherry, optional
hot pepper sauce, optional
2 tablespoons minced fresh parsley
Directions
In a large saucepan or Dutch oven, melt butter over medium heat. Stir in flour until blended; cook and stir until browned, 4-5 minutes. Add onion and celery; cook until tender, 4-5 minutes. Gradually whisk in cream, milk, salt, pepper, paprika and cayenne. Bring to a gentle simmer. Add oysters (and juice), cook 5-6 minutes or until oysters begin to curl on the edges. If desired, stir in sherry and hot sauce. Sprinkle with parsley.
