Oyster Stew Recipe with Fresh Oysters
This easy Oyster Stew Recipe is made with fresh oysters simmered in a creamy broth on the stove and ready in under an hour. Fresh oysters add a briny, umami flavor balanced by the sautéed veggies, cream, and rice that are pureed into a hearty stew to hold the oysters.
Ingredients
- 3 tablespoons butter
- ½ medium onion (finely chopped)
- 1 rib of celery (finely chopped, about ½ cup)
- ¼ cup rice
- 1 teaspoon salt
- 2 ½ cups chicken broth
- 2 ½ cups cream or ½ and ½
- 1 pint whole shucked oysters (rinsed and drained)
Instructions
- Melt the butter in a medium saucepan over medium-high heat. Add onion and celery and cook until softened, about 3-5 minutes. Add raw rice and stir for about 3 minutes then add chicken broth and reduce heat to low, cooking uncovered until the rice is tender and most of the broth has been absorbed, about 30 minutes.
- Add to a food processor or use a blender to puree the rice mixture and return to the saucepan. Add cream and bring to a simmer so that there are bubbles all around the edges but it is not at a full boil. Season with additional salt and pepper to taste. Add the rinsed and drained oysters and let them cook for about 5 minutes for large oysters, until the edges start to curl. Do not let it boil. Serve immediately.
Barbara's Notes + Tips
- To get that creamy texture, you need to use cream or half-and-half.
- Wait to add the oysters until you are almost ready to serve so that the oysters don't over cook.
Nutrition
Calories: 608kcal | Carbohydrates: 8g | Protein: 6g | Fat: 63g | Saturated Fat: 40g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 198mg | Sodium: 1259mg | Potassium: 215mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 2493IU | Vitamin C: 2mg | Calcium: 124mg | Iron: 1mg
