Monday, December 10, 2012

Mary Bells Oyster Stew

Now mind you, I loved my grandma. But when she made this stew....well let's just say... I'm not a fan of Oysters. But her stew was very good. And she always put extra potatoes in hers so that I could pick the oysters out and still have a nice warm bowl of yummy stew. I didn't mind the oyster flavor. I just didn't so much as care for the actual oyster! The one thing she didn't use.... canned oysters. She would call in to the  locker and get them brought in during the times she would serve this stew. But I am sure if you cant get them fresh somewhere canned will do! Do I have a picture? Nope. I haven't made it in years! However.... it does sound good about now...


  • 2 cups of milk
  • 1 1/2 cups heavy cream
  • 1/2 cup of unsalted butter
  • 4 tablespoons all purpose flour
  • 1/3 cup of finely chopped onion
  • 1/2 teaspoon Louisiana Cajun seasoning
  • 1/2 teaspoon of garlic salt
  • 4 peeled, diced and pre cooked until fork tender potatoes.
  • 1 pint of oysters, reserving the liquid
  • 3 green onions, sliced
  • hot sauce


  • 1
    Heat the milk and cream in a medium sized saucepan over a low simmer. You want to slowly warm the mixture so take care not to allow it to boil. Meanwhile, in a separate skillet, melt the butter over medium to medium high heat and start a roux by stirring in the flour, one tablespoon at a time, until fully incorporated. Cook and stir for 2 minutes. Add the onion and cook until softened. Add the Cajun seasoning and garlic salt and stir in. Reduce heat to just under medium.
  • 2
    Slowly begin to add the warmed milk blend to the roux about one cup at a time, and stirring constantly until all of the milk has been incorporated. I use a whisk. Do not boil. Drain the oysters, reserving the liquid; set the oysters aside, and stir in the liquid from the oysters (the oyster liquor), bringing it up to a slow simmer. Add the potatoes and simmer for 10 minutes, stirring frequently.
  • 3
    Add the oysters and slow simmer until the edges of the oysters begin to curl. Plate in a nice soup bowl, and drizzle each serving with a bit of hot sauce - I like the combination of Tiger Sauce and Louisiana hot sauce. Crumble a couple of saltines in the center of each bowl and garnish with a sprinkle of fresh sliced green onion. Also very good spooned over homemade mashed potatoes.

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