Make this incredible Oyster Stew for a luxurious dish the whole family will love!

Often made for special occasions or holidays, this Oyster Stew recipe is an indulgent joy to eat and is easy to make.

Oyster Stew Video Recipe

Ingredients you will need:

  • 2 T. red bell pepper, minced
  • 2 T. shallot, minced
  • 1/4 C. celery, minced
  • 1 stick butter
  • 2 qt. half and half
  • 1 qt. oysters
  • 1 T. white pepper
  • 1 T. seafood seasoning
  • 1 t. sea salt
  • 1 t. garlic powder

Saute red bell pepper, shallots, and celery with butter.

Ingredients are sauteed.

Add half and half. Simmer liquid but do not allow liquid to boil (this is very important).

A Rada Non-Scratch Spoon stirs broth.

Add oysters.

Oysters are poured into broth.

Add seasonings.

Oyster Stew is stirred.

Stir continuously until done. If desired, serve with crackers. Enjoy!

Oysters held in a Rada Non-Scratch Soup Ladle.

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Oyster Stew Video Transcript

Start Video Transcript

Hi there, Jess in the Rada Kitchen, thanks for joining me. Today, with the holidays right around the corner, we are going to make a traditional Christmas oyster stew. We’re going to start by cutting up some vegetables.

We’re going to start by building up the base of our stew with a base of mixed vegetables. We’re going to prep our celery. Next we’re going to use about a tablespoon of minced shallot. We’re looking for the opposite end of the blossom and we’re going to score it and come down through the top just like we would with our onion. And then lastly just a little bit of chopped red pepper.

So in our pot I have one stick of butter that we’ve already melted. We’re just going to sweat those vegetables in here and give them a good stir. To this I’m going to add one bay leaf. So our vegetables are becoming more translucent and you can see they’re nice and soft. So to this we’re going to add two quarts of half and half. My grandma always used whole milk. I just like this to be a little richer and thicker. The key here is to not let our pan boil. Oyster stew isn’t a difficult thing to make, but it is pretty easy to emss this up if you’re not being careful. The key here is to keep our temperature low and slow, to bring the heat up in your pan. If you boil the liquid, it’s going to curdle and then you’ll have a total mess on your hands, and I know this from experience, so we’re going to keep an eye on this and stir continuously.

I was looking for our pan to just start steaming, and now we’re ready to add in our oysters. I’m adding one quart of oysters with the liquor, or the juices. And we are looking for the edges of our oysters to curl to know that they’re done. To this I’m going to add some white pepper, and then either some Season-All or some seafood seasoning such as Old Bay that has a little bit of cayenne pepper that will give it a little kick. And lastly, a little bit of garlic powder. Give it a stir.

OK, so I have tasted our oyster stew, it is right on point, I am going to season it up with a little bit of sea salt. Then I will show you what our oysters should be looking like, I’ll pull it up right here. You can see how the edges are curled, and that’s just what we’re looking for. They’ll be nice and tender but cooked through. We’re ready to dish this up.

So the great thing about making recipes like this is carrying on family traditions and I feel like my Grandma Betty would have been proud of this today. Thanks so much for joining us, be sure to check us out at and to subscribe to our YouTube channel to get more great holiday recipes just like this one.

End of Video Transcript