Paula Deen Oyster Stew

Paula Deen oyster stew is a creamy, buttery soup with fresh oysters, green onions and whole milk that comes together in 10 minutes. This easy Southern oyster stew recipe fits holiday table, Sunday dinner and church supper menus, and it feeds 5 from just one pot.

Keep the heat low and pull the pot as soon as the oyster edges begin to curl, because that is the moment they are cooked through. Let the stew boil and the oysters turn rubbery while the milk can separate.

Paula leaves the oysters undrained, so their liquor goes straight into the pot and seasons the milk with a briny, sweet flavor. A little white pepper and a pinch of cayenne warm the stew without leaving black specks in that pale, creamy broth.

Paula Deen Oyster Stew

0.0 from 0 votes

Course: SoupCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

260

kcal

A pale, silky broth of milk and butter holds plump oysters and soft green onions, with a gentle peppery warmth in the background. Served hot with crackers floating on top, it stays creamy and light from the first spoonful to the last.

Ingredients

• 2 chopped, plus additional sliced green onions for garnish green onions
  

• 2 tablespoons Butter
  

• 12 oz undrained fresh raw oysters
  

• 1 quart or whole milk half and half
  

• 1/4 teaspoon salt
  

• 1/4 teaspoon white pepper
  

• 1/8 teaspoon cayenne pepper
  

• for serving crackers
  

Directions

• Saute the onions: Melt 2 tablespoons butter in a large saucepan, then add 2 chopped green onions. Cook until they turn tender and soft.
• Add the oysters and milk: Pour in 12 oz undrained fresh raw oysters, then add 1 quart whole milk or half and half. Stir in 1/4 teaspoon salt, 1/4 teaspoon white pepper and 1/8 teaspoon cayenne pepper.
• Cook gently: Cook over low heat until the edges of the oysters begin to curl. The stew should be hot but never boiling, so keep an eye on it.
• Serve and garnish: Ladle the stew into warm bowls, then scatter sliced green onions over the top. Serve it right away with crackers on the side.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO wooden spoon set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned oysters instead of fresh?

Yes, canned oysters work when fresh ones are hard to find, and you can pour in their liquid for flavor. They are already cooked, so stir them in near the end and just heat them through.

How long does leftover oyster stew keep?

It keeps in the fridge for about a day, but the oysters toughen the longer they sit. Reheat it slowly over low heat and never let it boil.

Can I make oyster stew ahead of time?

You can saute the onions and measure out the seasonings ahead, but add the oysters and milk right before serving. This stew cooks in about 5 minutes, so there is little to gain from making it early.

Can I use half and half instead of milk?

Paula's recipe calls for either one, so use whichever you have. Half and half gives a richer, thicker stew, while whole milk keeps it lighter.

Why did my oyster stew curdle?

Boiling is the usual cause, since high heat makes milk separate and turns the oysters rubbery. Keep the burner on low and take the pot off as soon as the oyster edges curl.