Oyster Stew

From: mjg

On Jan 19, 2009

This is a great recipe. My mom always added finely diced onion to cook up with the rest. My mother also said that heating slowly is the best. As soon as the butter is melted it is hot enough.The butter or margarine is always put in whole and straight from the refrigerator. You may pick up your fresh oysters at the store during the holidays and freeze to have on hand when ever you desire. I always check the date and return to the store and purchase on sell by date at a big discount.

From: Cooking202

On Jan 15, 2009

I have a pot on the stove right now. This is pretty much the Gulf Coast standard for Oyster Stew, hard to improve on something this good. Just a couple of tricks if you like a thicker stew. I add a small can of fat free condensed milk, gives it a thicker texture and richer flavor. If it's still not thick enough for you simply add a small amount of instant potato flakes and stir well with each addition. Beth, I'm betting your grandmother might have added a pinch of cayenne. Thanks for posting.

From: Dianne03

On Jun 11, 2005

I fixed this for DH last weekend. Cut the recipe in half since I don't eat oyster stew. I sauted chopped onions in butter and added to the stew. He loved it! Said it was just like my grandmother used to make for him. Now when he craves oyster stew, I can whip it up in no time. Thanks for the great recipe!

From: mark hoover

On Dec 25, 2000

this is a traditional dish my family has enjoyed on christmas eve for over 30 years. my mother passed away 2 years ago and it fell to me to keep the tradition going. i needed to recheck my memory and had a hard time finding this till i came across your site. many thanks and merry christmas