Oyster Stew

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Oyster Stew

Oyster stew has its origins in various culinary traditions, but in the U.S., it is most closely linked to Irish immigrants and African American cuisine.

  • Irish Influence: In Ireland, a traditional dish called “skink”was made with milk and fish. When Irish immigrants came to America in the 18th and 19th centuries, they found that fresh fish was less available but that oysters were plentiful, especially along the East Coast. They substituted oysters for fish, creating what became known as oyster stew.
  • African American Influence: Enslaved Africans and African American cooks also played a significant role in developing oyster-based dishes, particularly in the coastal South, where oysters were abundant. Oyster stew became popular in Southern cooking, often flavored with butter, cream, and spices.
  • Catholic Tradition: Many Catholics, particularly Irish Catholics, observed meatless meals on Christmas Eve, and oyster stew became a popular dish for that occasion.

Over time, oyster stew became a staple in American coastal regions, particularly in the South and Mid-Atlantic states. It remains a beloved dish, especially during the winter months and the holiday season.

Ingredients:

  • 1 pint fresh oysters (with their liquor)
  • 4 tbsp butter
  • 1 small onion, finely chopped
  • 1 rib celery, finely chopped
  • 1 small carrot, finely diced
  • 1 medium potato, peeled and diced
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup seafood or chicken broth
  • ½ tsp salt (or to taste)
  • ¼ tsp black pepper
  • ¼ tsp paprika (optional)
  • 1 tbsp fresh parsley, chopped
  • 1 dash hot sauce (optional)

Instructions:

  1. Sauté the vegetables– In a large pot, melt butter over medium heat. Add onions, celery, and carrots, and sauté until softened (about 5 minutes).
  2. Cook the potatoes– Add the diced potatoes and broth. Simmer until potatoes are tender (about 10 minutes).
  3. Heat the dairy– Reduce heat to low. Slowly stir in milk and cream, letting it warm but not boil.
  4. Add the oysters– Stir in the oysters and their liquor. Cook gently until the oysters curl at the edges (about 3-5 minutes).
  5. Season and serve– Add salt, pepper, paprika, and hot sauce if using. Stir in parsley before serving.

Serve hot with oyster crackers or crusty bread. Enjoy!

 Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good soup and seafood pages.

Oyster Stew