Oyster Stew for One or Two recipe

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Ingredients

2 tablespoons butter
1 (6 inch) celery rib, finely chopped
1 small clove garlic, minced
1 tablespoon all-purpose flour
1 cup milk
¼ cup half-and-half cream
¼ teaspoon onion powder
1 pinch dried parsley
½ teaspoon salt
1 cup fresh shucked oysters, undrained
1 pinch ground black pepper, to taste

Nutrition Info

324.8 calories
carbohydrate: 17.8 g
cholesterol: 113.5 mg
fat: 20.4 g
fiber: 0.6 g
protein: 17.5 g
saturatedFat: 11.6 g
servingSize: -
sodium: 871.2 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt the butter in a heavy-bottomed skillet or wok over medium-high heat, cook and stir the celery and garlic in the butter until the celery is soft, 5 to 7 minutes. Add the flour and stir, scraping the bottom of pan until flour is lightly toasted. Slowly add the milk and half-and-half to the roux, stirring constantly. Stir the onion powder, parsley, and salt into the mixture. Reduce heat to medium-low, continue cooking and stirring until the mixture bubbles and thickens, 5 to 7 minutes.

  2. Add the oysters with the liquid from the container to the mixture, cook until the edges of the oysters curl, about 5 minutes more. Season with pepper just before serving.

Recipe Yield

2 servings

Recipe Note

Wonderful main meal stew using 8-ounce container of oysters. Good served with toasted and buttered thick sliced bread and simple fruit, such as canned peaches. If stew is too thick, thin with a little more milk. If your oysters are large, they may be cut after cooking into smaller pieces.

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