Paula Deen's Oyster Stew

Paula Deen's oyster stew recipe is easy to make and full of delicious seafood flavor! It includes oysters that are simmered with cream, onions, celery, and more until you have a thick flavorful stew perfect for serving with crackers, biscuits or bread. Here is how to make it along with some tips and tricks.

What is Paula Deen's Oyster Stew?

Paula Deen's oyster stew is similar to a soup as it is made with oysters in a creamy broth. In New England, this oyster stew is often associated with Thanksgiving, however, in Virginia, this recipe is typically made on Christmas Eve.

Paula Deen's Oyster Stew Ingredients

• 1 pint of oysters with their liquor, jarred or freshly shucked, about 2 dozen
• 5 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 2 celery stalks, minced
• 1 medium yellow or white onion, minced
• 1 ¾ cups milk
• ¼ cup cream
• 1 splash of Tabasco, Crystal, or other hot sauce
• Salt, to taste
• Freshly ground black pepper, to taste
• ½ cup finely chopped fresh parsley

Paula Deen's Oyster Stew Instructions

Straining and Reserving the Oyster Juice:

1. Strain the oysters through a fine-mesh sieve into a bowl to remove any grit. Reserve the juices.

2. Rinse the oysters with cold water and place them in a bowl.

Making the Roux:

1. In a large pot set over medium heat, melt the butter; stir in the flour to make a roux.

2. Reduce the heat to medium-low and cook the mixture for a few minutes, stirring often.

Adding the Celery and Onions:

1. The moment your roux turns a light brown color, stir in the celery and onions.

2. Increase the heat to medium and let the mixture cook for another 2 to 3 minutes while stirring frequently.

Adding the Oyster Juice, Milk, Cream, and Hot Sauce:

1. Stir in the oyster juice.

2. Gradually whisk in the milk and cream until combined with the paste.

3. Stir in the hot sauce.

Heating the Stew:

1. Heat the soup over low heat until it is warmed through, about 15 minutes. Do not let it boil.

Adding the Oysters:

1. If the oysters that you have are large, chop them into bite-sized pieces.

2. Add the oysters to the soup and let them cook for 2 minutes or until their edges just begin to curl.

3. If you prefer your stew to be a smooth soup, you can purée it until smooth.

Seasoning, Garnishing, and Serving:

1. Season the soup with salt and black pepper to taste. Divide the stew between individual soup bowls.

2. Garnish the oyster stew with fresh chopped parsley and serve.

Recipe Tips

• Prevent the oyster stew from curdling by cooking it at a low simmer rather than boiling it.
• Your fresh oysters will last in the fridge for up to 2 days while your cooked oyster stew will keep in the refrigerator for 2 to 3 days.
• While you can freeze your oyster stew, it is not ideal as the milk and cream tend to "break" when thawed, which gives the stew an unappetizing texture.
• Paula Deen's oyster stew is a very rich dish, so a little goes a long way. You can serve a small cup of stew as a starter with a larger holiday meal if you like. Each cup has about 240 calories.

Should I Use Fresh or Jarred Oysters?

Feel free to use freshly shucked oysters if you have access to them, although, you will need quite a few for Paula Deen's oyster stew recipe. Just keep in mind that they can be expensive in some parts of the country.

I recommend using jarred shucked oysters for ease and because they are cheaper than fresh and easier to find. You can often find them for purchase in the refrigerated seafood section of your local grocery store.

Canned oysters are also an available option, however, they may be less flavorful. Just make sure to buy the plain canned oysters, rather than the smoked kind unless you want to add some smokey flavor.

What to Serve with Paula Deen's Oyster Stew

• Southern Buttermilk Biscuits
• Baked Potato Skins
• Sweet Tea Fried Chicken
• Corn Salad
• Hummingbird Cake
• Acorn Squash

Storing and Reheating Paula Deen's Oyster Stew

Paula Deen's oyster stew is better served and enjoyed immediately, however, if you have some leftovers that you need to store, here's what you need to do:

How to Store Paula Deen's Oyster Stew in the Fridge

1. Allow Paula Deen's oyster stew to cool to room temperature.
2. Store the stew in an airtight container and then place it in the fridge.
3. Properly stored, the stew should last for up to 2 to 3 days.

How to Store Paula Deen's Oyster Stew in the Freezer

1. Make sure Paula Deen's oyster stew has cooled to room temperature before going any further.
2. Next, store the stew in heavy plastic, airtight containers while leaving ¼- to ½- inch of space to allow for any expansion while in the freezer.
3. Properly stored, the stew should keep in the freezer for up to 3 months.

How to Reheat Paula Deen's Oyster Stew in the Oven

1. Place the cooled, thawed, and drained frozen stew into an oven-safe dish or pot.
2. Cover the pot tightly with aluminum foil and place it in the preheated oven.
3. Heat the oyster stew for 45 minutes, stirring halfway.
4. Finally, garnish the reheated stew with chopped parsley and serve hot.

FAQs Section

Why Did My Oyster Stew Curdle?

The most likely reason your oyster stew curdled is either that you heated the milk too quickly or added cold milk to warm ingredients. As a result, you will need to make sure you warm the milk slowly before adding it to the stew.

How Do I Serve Paula Deen's Oyster Stew?

Paula Deen's oyster stew is best served while still piping hot. I always serve my oyster stew in a shallow bowl with the traditional accompaniment of crackers such as oyster crackers or saltine crackers.

Continue to Content

Paula Deen’s Oyster Stew

Yield: 2 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Paula Deen’s oyster stew recipe is easy to make and full of delicious seafood flavor! It includes oysters that are simmered with cream, onions, celery, and more until you have a thick flavorful stew perfect for serving with crackers, biscuits or bread. Here is how to make it along with some tips and tricks.

Print

Ingredients

• 1 pint of oysters with their liquor, jarred or freshly shucked, about 2 dozen
• 5 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 2 celery stalks, minced
• 1 medium yellow or white onion, minced
• 1 ¾ cups milk
• ¼ cup cream
• 1 splash of Tabasco, Crystal, or other hot sauce
• Salt, to taste
• Freshly ground black pepper, to taste
• ½ cup finely chopped fresh parsley

Instructions

Straining and Reserve the Oyster Juice:

1. Strain the oysters through a fine-mesh sieve into a bowl to remove any grit. Reserve the juices.
2. Rinse the oysters with cold water and place them in a bowl.

Making the Roux:

1. In a large pot set over medium heat, melt the butter; stir in the flour to make a roux.
2. Reduce the heat to medium-low and cook the mixture for a few minutes, stirring often.

Adding the Celery and Onions:

1. The moment your roux turns a light brown color, stir in the celery and onions.
2. Increase the heat to medium and let the mixture cook for another 2 to 3 minutes while stirring frequently.

Adding the Oyster Juice, Milk, Cream, and Hot Sauce:

1. Stir in the oyster juice.
2. Gradually whisk in the milk and cream until combined with the paste.
3. Stir in the hot sauce.

Heating the Stew:

1. Heat the soup over low heat until it is warmed through, about 15 minutes. Do not let it boil.

Adding the Oysters:

1. If the oysters that you have are large, chop them into bite-sized pieces.
2. Add the oysters to the soup and let them cook for 2 minutes or until their edges just begin to curl.
3. If you prefer your stew to be a smooth soup, you can purée it until smooth.

Seasoning, Garnishing, and Serving:

1. Season the soup with salt and black pepper to taste. Divide the stew between individual soup bowls.
2. Garnish the oyster stew with fresh chopped parsley and serve.

Notes

• Prevent the oyster stew from curdling by cooking it at a low simmer rather than boiling it.
• Your fresh oysters will last in the fridge for up to 2 days while your cooked oyster stew will keep in the refrigerator for 2 to 3 days.
• While you can freeze your oyster stew, it is not ideal as the milk and cream tend to “break” when thawed, which gives the stew an unappetizing texture.
• Paula Deen’s oyster stew is a very rich dish, so a little goes a long way. You can serve a small cup of stew as a starter with a larger holiday meal if you like. Each cup has about 240 calories.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 975Total Fat: 55gSaturated Fat: 30gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 354mgSodium: 1117mgCarbohydrates: 54gFiber: 3gSugar: 15gProtein: 54g