Kick off your culinary adventure with these 18 creamy oyster stew recipes inspired by Emeril Lagasse! Perfect for cozy nights in or elegant dinner parties, these comforting bowls bring the taste of the sea to your table with rich, velvety textures and bold flavors. Whether you’re a seasoned chef or just starting out, you’ll find plenty of inspiration to warm your soul—so grab your spoon and dive in!
Classic New Orleans Oyster Stew
Picture this: you’re craving something warm and comforting, but you want it to feel a little fancy too. That’s where this creamy, briny oyster stew comes in—it’s like a hug from the Louisiana bayou.
Ingredients
- 1 pint of fresh shucked oysters with their liquor
- 4 tablespoons of unsalted butter
- 1 medium yellow onion, finely chopped
- 2 celery stalks, diced small
- 2 cloves of garlic, minced
- 1/4 cup of all-purpose flour
- 4 cups of whole milk
- 1 cup of heavy cream
- 1 teaspoon of Worcestershire sauce
- A couple of dashes of hot sauce
- 1 teaspoon of paprika
- Salt and freshly ground black pepper
- A handful of fresh parsley, chopped
- Oyster crackers for serving
Instructions
- Drain the oysters, reserving 1/2 cup of their liquor in a small bowl.
- Melt the butter in a large pot over medium heat until it’s foamy.
- Add the chopped onion and celery, and sauté for about 5–7 minutes until they’re soft and translucent.
- Stir in the minced garlic and cook for 1 more minute until fragrant.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to make a roux—this prevents a raw flour taste.
- Slowly pour in the milk while whisking continuously to avoid lumps.
- Add the heavy cream, Worcestershire sauce, hot sauce, paprika, and the reserved oyster liquor.
- Bring the mixture to a gentle simmer over medium heat, stirring occasionally, but do not let it boil.
- Reduce the heat to low and let it simmer for 10 minutes until slightly thickened.
- Gently fold in the oysters and cook for 3–5 minutes just until the edges curl—overcooking makes them rubbery.
- Season with salt and pepper to your liking.
- Ladle the stew into bowls and top with chopped parsley and oyster crackers.
You’ll love how the creamy broth lets the oysters’ briny flavor shine, with just a hint of spice from the hot sauce. Serve it with crusty bread for dipping, or make it a full Southern meal with a side of collard greens.
Emeril’s Rich and Creamy Oyster Stew
Hearty comfort food doesn’t get much better than this rich, creamy stew that’s perfect for chilly evenings. You’ll love how the briny oysters swim in that velvety broth, creating something truly special. It comes together surprisingly fast, making it ideal for when you want something impressive without spending hours in the kitchen.
Ingredients
– 2 tablespoons of butter
– 1 small yellow onion, finely chopped
– 2 cloves of garlic, minced
– 1 pint of fresh shucked oysters with their liquor
– 2 cups of whole milk
– 1 cup of heavy cream
– A couple of dashes of hot sauce
– A generous pinch of kosher salt
– A few grinds of fresh black pepper
– A small handful of fresh parsley, chopped
Instructions
1. Melt the butter in a heavy-bottomed pot over medium heat.
2. Add the chopped onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Pour in the oysters with their liquor and cook for 3-4 minutes until the edges curl.
5. Tip: Don’t overcook the oysters at this stage—they’ll finish cooking in the broth.
6. Slowly pour in the whole milk while stirring constantly.
7. Add the heavy cream and bring to a gentle simmer.
8. Reduce heat to low and cook for 8 minutes, stirring occasionally.
9. Tip: Keep the heat low to prevent the dairy from curdling.
10. Season with hot sauce, kosher salt, and black pepper.
11. Stir in the chopped parsley just before serving.
12. Tip: Taste and adjust seasoning—the oysters bring natural saltiness, so go easy at first.
The stew turns out luxuriously creamy with plump, tender oysters that burst with ocean flavor. Serve it with crusty bread for dipping into that incredible broth, or make it extra special by topping with crispy bacon bits. It’s the kind of cozy dish that makes ordinary nights feel like celebrations.
Spicy Cajun Oyster Stew
Unexpectedly chilly evenings just scream for a big bowl of something warm and satisfying, right? This spicy Cajun oyster stew is exactly that—creamy, briny, and with just the right kick to wake up your taste buds. You’re going to love how easy it is to throw together on a busy weeknight.
Ingredients
– A couple of tablespoons of unsalted butter
– One large yellow onion, diced up
– Two celery stalks, chopped small
– One green bell pepper, seeds out and chopped
– Three cloves of garlic, minced
– A couple of tablespoons of all-purpose flour
– One quart of seafood stock
– One cup of heavy cream
– One pound of shucked oysters with their liquor
– A tablespoon of Cajun seasoning
– A teaspoon of smoked paprika
– A couple of dashes of hot sauce
– A handful of fresh parsley, chopped
– Salt and freshly cracked black pepper
Instructions
1. Melt the butter in a large, heavy-bottomed pot over medium heat until it’s bubbly.
2. Add the diced onion, chopped celery, and chopped bell pepper, and cook for about 8 minutes, stirring now and then, until the veggies are soft and the onion is translucent.
3. Stir in the minced garlic and cook for 1 more minute until it smells really fragrant.
4. Sprinkle the flour over the veggies and stir constantly for 2 minutes to cook out the raw flour taste—this is your roux, and it’ll thicken the stew later.
5. Slowly pour in the seafood stock while whisking continuously to avoid any lumps forming.
6. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes so the flavors can meld together.
7. Stir in the heavy cream, Cajun seasoning, smoked paprika, and hot sauce until everything is well combined.
8. Gently add the oysters and their liquor to the pot, and simmer for 3–5 minutes, just until the oysters’ edges start to curl—be careful not to overcook them, or they’ll get tough.
9. Turn off the heat and stir in the chopped parsley, then season with salt and black pepper as needed.
Now, this stew is ready to devour. Notice how the broth is luxuriously creamy, with a smoky heat from the paprika and a briny punch from the oysters. For a fun twist, serve it over a scoop of creamy grits or with crusty bread to soak up every last drop.
Garlic Butter Oyster Stew
Maybe you’re craving something cozy but impressive—this garlic butter oyster stew is your answer. It’s rich, briny, and feels fancy without any fuss. You’ll love how the garlic butter melts into the creamy broth.
Ingredients
- 2 tablespoons of unsalted butter
- 4 cloves of garlic, minced
- 1 pint of fresh shucked oysters with their liquor
- 1 cup of heavy cream
- 1 cup of whole milk
- A splash of dry white wine
- A couple of fresh thyme sprigs
- Salt and freshly ground black pepper
- A pinch of cayenne pepper
- 2 tablespoons of all-purpose flour
- 1 small onion, finely chopped
- 2 celery stalks, diced
Instructions
- Melt the unsalted butter in a large pot over medium heat.
- Add the finely chopped onion and diced celery, cooking for 5-7 minutes until softened and translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
- Sprinkle the all-purpose flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
- Pour in the splash of dry white wine, scraping up any browned bits from the bottom of the pot.
- Add the heavy cream, whole milk, and oyster liquor, stirring until smoothly combined.
- Drop in the fresh thyme sprigs and bring the mixture to a gentle simmer over medium-low heat.
- Simmer for 10 minutes, stirring occasionally, until the stew thickens slightly.
- Gently fold in the shucked oysters and cook for 3-4 minutes just until their edges curl.
- Season with salt, freshly ground black pepper, and a pinch of cayenne pepper, then remove the thyme sprigs.
Now you’ve got a stew that’s velvety with tender oysters popping in every bite. Serve it in hollowed-out bread bowls for a fun, soak-up-the-broth meal, or top with extra black pepper and a drizzle of melted butter.
Smoky Bacon Oyster Stew
Unexpectedly chilly evenings just beg for a comforting bowl of something warm and rich. You’re going to love how this smoky bacon oyster stew comes together with minimal fuss. It’s the perfect cozy meal when you want something special without spending all day in the kitchen.
Ingredients
– 4 slices of thick-cut bacon, chopped into small pieces
– 1 medium yellow onion, finely diced
– 2 cloves of garlic, minced
– 3 tablespoons of all-purpose flour
– 4 cups of whole milk
– 1 pint of shucked oysters with their liquor
– A couple of dashes of Worcestershire sauce
– A big pinch of smoked paprika
– A small handful of fresh parsley, chopped
Instructions
1. Place the chopped bacon in a large pot or Dutch oven over medium heat.
2. Cook the bacon for about 8-10 minutes, stirring occasionally, until it’s crispy and has rendered its fat.
3. Use a slotted spoon to remove the crispy bacon bits, leaving about 2 tablespoons of bacon fat in the pot.
4. Add the diced onion to the hot bacon fat and cook for 5-7 minutes, until softened and translucent.
5. Stir in the minced garlic and cook for 1 more minute, just until fragrant.
6. Sprinkle the flour over the onion and garlic mixture, stirring constantly to form a paste and cook for 2 minutes to remove the raw flour taste.
7. Gradually pour in the whole milk while whisking continuously to prevent lumps from forming.
8. Bring the mixture to a gentle simmer over medium heat, then reduce to low and cook for 10 minutes, stirring occasionally, until slightly thickened.
9. Tip: Don’t let the mixture boil vigorously once the oysters are added, as high heat can make them tough.
10. Gently stir in the oysters with their liquor, Worcestershire sauce, and smoked paprika.
11. Cook for 3-5 minutes over low heat, just until the oysters’ edges begin to curl and they are heated through.
12. Tip: Reserve some crispy bacon for garnish to add a nice textural contrast to the creamy stew.
13. Stir in the chopped parsley and reserved bacon, saving a little of each for topping if desired.
14. Tip: For extra richness, you can substitute 1 cup of the milk with heavy cream.
So creamy and satisfying, this stew has the most wonderful briny sweetness from the oysters balanced by that smoky bacon. Serve it in shallow bowls with some crusty bread for dipping, or spoon it over toasted sourdough for an open-faced stew sandwich that’s absolutely divine.
Herbed Cream Oyster Stew
Remember those chilly evenings when you just want something warm and comforting? This herbed cream oyster stew is exactly what you need. It’s rich, creamy, and packed with flavor that feels like a cozy hug in a bowl.
Ingredients
– 1 pint of fresh shucked oysters with their liquor
– 2 cups of heavy cream
– 1/2 cup of whole milk
– 4 tablespoons of unsalted butter
– 1 medium yellow onion, finely chopped
– 2 cloves of garlic, minced
– A couple of fresh thyme sprigs
– 1 bay leaf
– A pinch of cayenne pepper
– Salt and freshly ground black pepper
– A handful of fresh parsley, chopped
Instructions
1. Melt the 4 tablespoons of unsalted butter in a large pot over medium heat.
2. Add the finely chopped yellow onion and cook for about 5 minutes, until it turns soft and translucent.
3. Stir in the minced garlic and cook for 1 more minute, just until fragrant—be careful not to burn it.
4. Pour in the heavy cream and whole milk, then add the fresh thyme sprigs, bay leaf, and a pinch of cayenne pepper.
5. Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally to prevent scorching.
6. Let it simmer for 10 minutes to allow the herbs to infuse into the cream.
7. Gently stir in the fresh shucked oysters along with their liquor.
8. Cook for 3–5 minutes, until the oysters are just firm and their edges begin to curl—this keeps them tender instead of rubbery.
9. Remove the pot from the heat and discard the thyme sprigs and bay leaf.
10. Season with salt and freshly ground black pepper to your liking.
11. Stir in the chopped fresh parsley right before serving.
Mmm, the stew is luxuriously creamy with plump oysters that melt in your mouth. Serve it with crusty bread for dipping, or ladle it over mashed potatoes for an extra-hearty meal that’ll warm you right up.
Sherry-Infused Oyster Stew
Kick off your cozy evening with this sherry-infused oyster stew that’s rich, comforting, and surprisingly simple to whip up. You’ll love how the briny oysters mingle with the creamy broth, and that splash of sherry adds just the right warmth. It’s the kind of dish that feels fancy but comes together in no time—perfect for a chilly night or when you’re craving something special.
Ingredients
– A couple of tablespoons of unsalted butter
– One small yellow onion, finely chopped
– Two cloves of garlic, minced
– A quarter cup of all-purpose flour
– Two cups of whole milk
– One cup of heavy cream
– One pint of shucked oysters with their liquor
– A splash of dry sherry (about two tablespoons)
– A pinch of cayenne pepper
– Salt and freshly ground black pepper
– A handful of fresh parsley, chopped
Instructions
1. Melt the unsalted butter in a heavy-bottomed pot over medium heat.
2. Add the finely chopped onion and cook for about 5 minutes, stirring occasionally, until it turns soft and translucent.
3. Stir in the minced garlic and cook for 1 more minute until fragrant—be careful not to let it burn.
4. Sprinkle the all-purpose flour over the onion and garlic mixture, stirring constantly to form a paste, and cook for 2 minutes to remove the raw flour taste.
5. Gradually pour in the whole milk while whisking continuously to prevent lumps from forming.
6. Add the heavy cream and bring the mixture to a gentle simmer, stirring often, but do not let it boil.
7. Tip in the shucked oysters along with their liquor, and simmer for 3–4 minutes until the oysters’ edges just begin to curl.
8. Stir in the dry sherry, a pinch of cayenne pepper, and season with salt and black pepper to your liking.
9. Remove the pot from the heat and fold in the chopped fresh parsley.
Hearty and velvety, this stew boasts a creamy texture that hugs the tender oysters, while the sherry adds a subtle, nutty depth. Serve it in warm bowls with crusty bread for dipping, or top with extra parsley and a crack of black pepper for a cozy, restaurant-worthy touch.
Leek and Potato Oyster Stew
Diving into a bowl of this leek and potato oyster stew feels like wrapping yourself in a warm coastal blanket. You’ll love how the briny oysters mingle with the creamy potatoes and sweet leeks. It’s the perfect comfort food for those chilly evenings when you want something special but not fussy.
Ingredients
- 2 tablespoons of olive oil
- 2 large leeks, white and light green parts only, sliced thin
- 3 medium Yukon Gold potatoes, peeled and diced into 1-inch chunks
- 4 cups of chicken broth
- 1 cup of heavy cream
- 1 pound of shucked oysters with their liquor
- A couple of fresh thyme sprigs
- Salt and freshly ground black pepper
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers.
- Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until they’re softened but not browned.
- Tip: Don’t rush the leeks—letting them sweat slowly brings out their natural sweetness.
- Stir in the diced potatoes and cook for another 2 minutes to coat them in the oil.
- Pour in the chicken broth and add the thyme sprigs, then bring to a gentle boil.
- Reduce the heat to low, cover, and simmer for 15 minutes, or until the potatoes are fork-tender.
- Tip: Check the potatoes by piercing one with a fork—it should slide in easily without resistance.
- Remove the thyme sprigs and stir in the heavy cream.
- Gently fold in the oysters and their liquor, then simmer for 3-4 minutes, just until the oysters’ edges curl.
- Tip: Overcooking the oysters makes them tough, so keep an eye on them—they cook fast!
- Season with salt and pepper to your liking, then ladle into bowls.
You’ll notice the stew has a luxurious, creamy texture with tender potatoes and plump oysters that burst with briny flavor. Try serving it in hollowed-out bread bowls for a fun, edible twist, or top with crispy bacon bits for extra crunch. It’s a dish that feels both rustic and elegant, perfect for impressing guests or treating yourself.
Creole-Style Oyster Stew
Mmm, there’s nothing quite like a warm bowl of Creole-style oyster stew on a crisp fall day. You get that rich, creamy broth packed with plump oysters and just the right amount of spicy kick. It’s the kind of comfort food that makes you feel cozy from the inside out.
Ingredients
– 4 slices of thick-cut bacon, chopped
– 1 large yellow onion, diced
– 2 celery stalks, chopped
– 1 green bell pepper, seeded and diced
– 3 cloves of garlic, minced
– 1/4 cup of all-purpose flour
– 4 cups of seafood stock
– 1 pound of shucked oysters with their liquor
– 1 cup of heavy cream
– 2 teaspoons of Creole seasoning
– 1 teaspoon of hot sauce
– A couple of green onions, sliced
– A handful of fresh parsley, chopped
Instructions
1. Place a large Dutch oven or heavy-bottomed pot over medium heat.
2. Add the chopped bacon and cook for 6-8 minutes until crispy, stirring occasionally.
3. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the pot.
4. Tip: Save that bacon for garnishing later—it adds a nice crunch!
5. Add the diced onion, chopped celery, and diced bell pepper to the bacon drippings.
6. Sauté for 5-7 minutes until the vegetables soften and the onion turns translucent.
7. Stir in the minced garlic and cook for 1 more minute until fragrant.
8. Sprinkle the flour over the vegetables and stir continuously for 2 minutes to cook out the raw flour taste.
9. Gradually pour in the seafood stock while whisking constantly to prevent lumps.
10. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes.
11. Tip: Simmering helps the flavors meld together beautifully.
12. Gently stir in the oysters with their liquor, heavy cream, Creole seasoning, and hot sauce.
13. Cook for 4-5 minutes just until the oysters plump up and their edges curl—be careful not to overcook them.
14. Tip: Overcooking makes oysters rubbery, so keep an eye on them!
15. Remove the pot from the heat and stir in most of the sliced green onions and chopped parsley.
16. Ladle the stew into bowls and top with the reserved crispy bacon and remaining herbs.
Vibrant and velvety, this stew has a luxurious texture with tender oysters that practically melt in your mouth. The Creole seasoning gives it a warm, complex flavor with just enough heat to keep things interesting. Serve it with crusty bread for dipping, or spoon it over creamy stone-ground grits for a truly Southern twist.
Old Bay Seasoned Oyster Stew
Oh, there’s nothing quite like a warm bowl of oyster stew on a chilly day—it’s creamy, briny, and packed with that signature Old Bay flavor that just feels like home. You’ll love how simple it is to whip up, using just a handful of ingredients to create something truly comforting. Let’s get cooking!
Ingredients
– 2 tablespoons of unsalted butter
– 1 small yellow onion, finely chopped
– 2 cups of whole milk
– 1 cup of heavy cream
– 1 pint of shucked oysters with their liquor
– 2 teaspoons of Old Bay seasoning
– A pinch of salt (if needed)
– A sprinkle of fresh parsley for garnish
Instructions
1. Melt the 2 tablespoons of unsalted butter in a large pot over medium heat.
2. Add the finely chopped small yellow onion and cook for about 5 minutes, stirring occasionally, until it turns soft and translucent.
3. Pour in the 2 cups of whole milk and 1 cup of heavy cream, then heat the mixture until it just starts to steam—don’t let it boil to avoid curdling.
4. Gently stir in the 1 pint of shucked oysters along with their liquor, and sprinkle in the 2 teaspoons of Old Bay seasoning.
5. Simmer the stew over low heat for 5–7 minutes, until the oysters’ edges begin to curl and they are cooked through.
6. Taste the stew and add a pinch of salt only if needed, as the oysters and Old Bay already bring plenty of flavor.
7. Ladle the stew into bowls and top with a sprinkle of fresh parsley for a fresh, colorful finish.
Every spoonful of this stew is a delight—creamy and rich with tender oysters that melt in your mouth. The Old Bay adds a subtle spice that pairs perfectly with the briny sweetness, making it ideal for serving in hollowed-out bread bowls for an extra cozy touch.
Roasted Corn and Oyster Stew
Remember those chilly evenings when you crave something warm and comforting? Roasted corn and oyster stew is exactly what you need. It’s creamy, briny, and packed with smoky-sweet flavor that’ll make you feel cozy from the inside out.
Ingredients
– 4 ears of fresh corn
– 1 pint of shucked oysters with their liquor
– 2 tablespoons of olive oil
– 1 medium yellow onion, diced
– 2 cloves of garlic, minced
– 1 cup of heavy cream
– 4 cups of chicken broth
– A couple of fresh thyme sprigs
– 1 bay leaf
– Salt and freshly ground black pepper
– A splash of hot sauce (optional)
Instructions
1. Preheat your oven to 400°F.
2. Place the corn ears directly on the oven rack and roast for 20 minutes, turning once halfway through, until kernels are lightly charred.
3. Let the corn cool until you can handle it safely, then slice the kernels off the cobs.
4. Heat the olive oil in a large pot over medium heat.
5. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and soft.
6. Stir in the minced garlic and cook for 1 more minute until fragrant.
7. Pour in the chicken broth, scraping any browned bits from the bottom of the pot.
8. Add the roasted corn kernels, thyme sprigs, and bay leaf.
9. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes to let flavors meld.
10. Stir in the heavy cream and simmer for another 5 minutes, being careful not to let it boil.
11. Gently add the oysters and their liquor, cooking for 2-3 minutes just until the edges curl.
12. Remove the pot from heat and discard the thyme stems and bay leaf.
13. Season with salt and pepper to your preference, and add a splash of hot sauce if you like a little kick.
So creamy and rich, this stew has the perfect balance of sweet corn and briny oysters. Serve it with crusty bread for dipping, or ladle it over rice for a heartier meal. The smoky roasted corn really takes this classic to another level.
Emeril’s Kickin’ Oyster Stew
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This rich, creamy oyster stew from Emeril brings the perfect kick to chilly evenings. You’ll love how the briny oysters mingle with that signature Cajun heat. It’s comfort food with personality that comes together in just about 30 minutes.
Ingredients
– 2 tablespoons of butter
– 1 small yellow onion, chopped fine
– 2 cloves of garlic, minced
– A couple of celery stalks, diced small
– 1 pint of shucked oysters with their liquor
– 2 cups of whole milk
– 1 cup of heavy cream
– A good pinch of cayenne pepper
– 1 teaspoon of paprika
– A splash of Worcestershire sauce
– Salt and freshly ground black pepper
– A handful of fresh parsley, chopped
– Oyster crackers for serving
Instructions
1. Melt the 2 tablespoons of butter in a heavy-bottomed pot over medium heat.
2. Add the chopped onion, minced garlic, and diced celery, cooking for about 5 minutes until softened and fragrant.
3. Tip: Don’t let the garlic brown—it can turn bitter if overcooked.
4. Pour in the oysters with all their liquor, stirring gently to combine.
5. Cook the oysters for 3–4 minutes until their edges just begin to curl.
6. Slowly stir in the 2 cups of whole milk and 1 cup of heavy cream.
7. Sprinkle in the cayenne pepper, paprika, a splash of Worcestershire sauce, salt, and black pepper.
8. Heat the stew until it’s steaming hot but not boiling, about 5–7 minutes, stirring occasionally.
9. Tip: Avoid boiling to keep the oysters tender and prevent the dairy from curdling.
10. Stir in the chopped parsley right before serving.
11. Tip: For extra freshness, reserve a little parsley to sprinkle on top.
12. Ladle the stew into bowls and serve immediately with oyster crackers on the side.
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Dig into that velvety broth, where each spoonful delivers a briny burst from the oysters and a warm hint of spice. The creaminess balances the heat beautifully, making it ideal with crusty bread for dipping. Try topping it with crispy bacon bits or a squeeze of lemon to brighten it up even more.
White Wine and Thyme Oyster Stew
Perfect for those chilly evenings when you want something cozy but elegant. This white wine and thyme oyster stew comes together surprisingly fast and feels like a special treat. You’ll love how the briny oysters and aromatic thyme create such a comforting bowl.
Ingredients
– A couple tablespoons of butter
– 1 small yellow onion, finely chopped
– 2 cloves of garlic, minced
– A splash of dry white wine (about 1/2 cup)
– 2 cups of whole milk
– 1 cup of heavy cream
– A pound of shucked oysters with their liquor
– A few fresh thyme sprigs
– Salt and freshly ground black pepper
– A handful of oyster crackers for serving
Instructions
1. Melt the butter in a heavy-bottomed pot over medium heat until it’s foamy.
2. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until it turns translucent and soft.
3. Stir in the minced garlic and cook for just 1 minute until fragrant—be careful not to let it burn.
4. Pour in the white wine, scraping up any browned bits from the bottom of the pot, and let it simmer for 2 minutes until reduced by half.
5. Tip: Use a wooden spoon to scrape—those browned bits add tons of flavor!
6. Pour in the whole milk and heavy cream, then add the fresh thyme sprigs.
7. Heat the mixture until it’s steaming hot but not boiling, about 5 minutes on medium-low heat.
8. Gently add the shucked oysters along with their liquor to the pot.
9. Tip: Don’t stir too vigorously—you want to keep those oysters intact.
10. Cook for 3-4 minutes, just until the oysters’ edges start to curl and they’re plump and opaque.
11. Remove the thyme sprigs and season with salt and plenty of black pepper.
12. Tip: Taste before adding salt—oyster liquor can be plenty salty already!
13. Ladle the stew into bowls and top with oyster crackers.
Just imagine that first spoonful—creamy and briny with the herbal note of thyme shining through. The oysters stay tender while the broth wraps everything in velvety comfort. Try serving it in hollowed-out bread bowls for the ultimate cozy experience.
Coconut Milk Oyster Stew
Brace yourself for the coziest bowl of comfort you’ll make all season. This coconut milk oyster stew is like a warm hug from the ocean, with creamy broth and tender bites that’ll have you going back for seconds. It’s surprisingly simple to whip up on a chilly evening when you want something special without the fuss.
Ingredients
– A couple tablespoons of olive oil
– One medium yellow onion, chopped
– Two cloves of garlic, minced
– A quart of shucked oysters with their liquor
– Two cans (13.5 ounces each) of full-fat coconut milk
– A cup of fish or vegetable broth
– A couple of bay leaves
– A teaspoon of smoked paprika
– A splash of fresh lemon juice
– A handful of chopped fresh parsley
– Salt and freshly ground black pepper
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat until it shimmers.
2. Add 1 chopped yellow onion and cook for 5–7 minutes, stirring occasionally, until it’s soft and translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant—be careful not to burn it.
4. Pour in the oysters with all their liquor, 2 cans of coconut milk, and 1 cup of broth.
5. Add 2 bay leaves and 1 teaspoon of smoked paprika, then give everything a good stir.
6. Bring the stew to a gentle simmer over medium heat—don’t let it boil hard or the coconut milk might separate.
7. Reduce the heat to low, cover the pot, and let it simmer for 10–12 minutes until the oysters are plump and cooked through.
8. Remove the pot from the heat and fish out the bay leaves with a spoon.
9. Stir in a splash of fresh lemon juice and a handful of chopped parsley.
10. Season with salt and black pepper until it’s just right for you. Every spoonful of this stew is silky and rich, with the coconut milk balancing the briny oysters perfectly. Try serving it over a scoop of jasmine rice or with crusty bread to soak up every last drop—it’s seriously addictive.
Southern-Style Oyster Stew
Haven’t you been craving something warm and comforting as the weather turns cooler? This Southern-style oyster stew hits all the right notes with its creamy broth and briny oysters. It’s the kind of dish that makes you feel cozy from the inside out.
Ingredients
– 4 tablespoons of butter
– 1 medium yellow onion, chopped
– 2 celery stalks, chopped
– 3 cloves of garlic, minced
– 1 pint of fresh shucked oysters with their liquor
– 4 cups of whole milk
– 1 cup of heavy cream
– A couple of dashes of hot sauce
– A pinch of cayenne pepper
– 1 teaspoon of Worcestershire sauce
– Salt and freshly ground black pepper
– A handful of fresh parsley, chopped
Instructions
1. Melt the 4 tablespoons of butter in a large pot over medium heat.
2. Add the chopped onion and celery, cooking for about 5 minutes until they become soft and translucent.
3. Stir in the minced garlic and cook for 1 more minute until fragrant.
4. Pour in the oysters with their liquor, simmering for 3-4 minutes until the edges of the oysters begin to curl.
5. Tip: Don’t overcook the oysters at this stage—they’ll finish cooking later to keep them tender.
6. Add the 4 cups of whole milk and 1 cup of heavy cream, heating gently until warm but not boiling.
7. Stir in a couple of dashes of hot sauce, a pinch of cayenne pepper, and 1 teaspoon of Worcestershire sauce.
8. Season with salt and freshly ground black pepper to your liking.
9. Tip: Taste the broth before adding salt, as the oyster liquor can be salty already.
10. Simmer the stew on low heat for 10-15 minutes, stirring occasionally, until it thickens slightly.
11. Tip: If the stew gets too thick, add a splash of milk to thin it out.
12. Stir in the chopped parsley just before serving.
Doesn’t this stew just wrap you in comfort? The creamy texture pairs perfectly with the briny pop of oysters, making each spoonful a delight. Serve it with crusty bread for dipping or over a bed of rice to soak up every last drop of that flavorful broth.
Smoked Paprika Oyster Stew
Brace yourself for the coziest bowl of comfort you’ll make all season. This smoked paprika oyster stew is exactly what you need when the weather turns chilly, with a smoky depth that’ll have you going back for seconds before you know it.
Ingredients
– 2 tablespoons of olive oil
– 1 medium yellow onion, chopped
– 2 celery stalks, diced
– 3 cloves of garlic, minced
– 2 teaspoons of smoked paprika
– 1/4 cup of all-purpose flour
– 4 cups of whole milk
– 1 cup of heavy cream
– 2 pints of shucked oysters with their liquor
– 2 tablespoons of butter
– A couple of dashes of hot sauce
– Salt and freshly ground black pepper
– A handful of fresh parsley, chopped
Instructions
1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat for 2 minutes until shimmering.
2. Add the chopped onion and diced celery, cooking for 6-8 minutes until softened and translucent.
3. Stir in the minced garlic and cook for exactly 1 minute until fragrant but not browned.
4. Sprinkle in 2 teaspoons of smoked paprika and stir constantly for 30 seconds to toast the spices.
5. Add 1/4 cup of all-purpose flour and cook while stirring for 2 minutes to form a roux.
6. Gradually pour in 4 cups of whole milk while whisking continuously to prevent lumps.
7. Stir in 1 cup of heavy cream and bring the mixture to a gentle simmer over medium-low heat.
8. Cook the base for 10-12 minutes, stirring occasionally, until slightly thickened.
9. Drain the oysters, reserving 1/2 cup of the oyster liquor.
10. Add the reserved oyster liquor to the stew and simmer for 3 minutes.
11. Gently fold in the shucked oysters and cook for exactly 3-4 minutes until their edges curl.
12. Remove from heat and stir in 2 tablespoons of butter until melted and incorporated.
13. Season with a couple of dashes of hot sauce, salt, and freshly ground black pepper.
14. Stir in the chopped fresh parsley just before serving.
Smoky and creamy with plump, tender oysters that practically melt in your mouth. Serve it with crusty bread for dipping, or for something different, try it over creamy polenta. The subtle heat from the paprika and hot sauce makes each spoonful more addictive than the last.
Caramelized Onion Oyster Stew
Whew, is there anything cozier than a rich, savory stew on a chilly day? This caramelized onion oyster stew is exactly what you need when you want something comforting yet elegant enough for a special dinner. You’ll love how the sweet onions and briny oysters come together in a creamy, dreamy broth.
Ingredients
– 2 tablespoons of olive oil
– 2 large yellow onions, thinly sliced
– A pinch of sugar
– 1 quart of shucked oysters with their liquor
– 2 cups of heavy cream
– A couple of tablespoons of butter
– A splash of dry white wine
– Salt and freshly ground black pepper
– A handful of fresh parsley, chopped
Instructions
1. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-low heat.
2. Add the thinly sliced onions and cook, stirring occasionally, for about 30 minutes until they turn soft and golden brown.
3. Sprinkle a pinch of sugar over the onions to help them caramelize and stir for another 10 minutes until deeply browned and sweet.
4. Tip: Don’t rush the onions—low and slow is key for that rich, sweet flavor without burning.
5. Pour in a splash of dry white wine to deglaze the pot, scraping up any browned bits from the bottom.
6. Add the oysters along with their liquor and simmer for 3–4 minutes until the edges of the oysters just begin to curl.
7. Tip: Be careful not to overcook the oysters, or they’ll become tough—you want them tender and juicy.
8. Stir in 2 cups of heavy cream and a couple of tablespoons of butter, then heat gently until warmed through, about 5 minutes.
9. Season with salt and freshly ground black pepper to your liking.
10. Tip: Taste and adjust seasoning at the end, since the oysters’ liquor adds saltiness.
11. Stir in the chopped fresh parsley right before serving.
You’ll adore the velvety texture of the cream paired with the tender oysters and sweet onion ribbons. This stew is fantastic served in warm bowls with crusty bread for dipping, or spoon it over buttery mashed potatoes for the ultimate comfort meal.
Emeril’s Famous Holiday Oyster Stew
Diving into holiday cooking can feel overwhelming, but this oyster stew is your secret weapon. It comes together in under 30 minutes, letting you focus on your guests. You’ll love how the rich, creamy broth lets the briny oysters shine.
Ingredients
– 1 pint of fresh shucked oysters with their liquor
– 4 tablespoons of unsalted butter
– 1 medium yellow onion, finely chopped
– 2 cloves of garlic, minced
– 2 cups of whole milk
– 1 cup of heavy cream
– A couple of dashes of hot sauce
– A splash of Worcestershire sauce
– 1 teaspoon of paprika
– Salt and freshly cracked black pepper
– A small handful of fresh parsley, chopped
Instructions
1. Melt the 4 tablespoons of unsalted butter in a heavy-bottomed pot or Dutch oven over medium heat.
2. Add the finely chopped yellow onion and cook for about 5 minutes, stirring occasionally, until it becomes soft and translucent.
3. Stir in the 2 minced garlic cloves and cook for 1 more minute, just until fragrant. (Tip: Don’t let the garlic brown, or it can turn bitter.)
4. Pour in the oyster liquor from the pint of shucked oysters, being careful to avoid any shell fragments.
5. Add the 2 cups of whole milk, 1 cup of heavy cream, a couple of dashes of hot sauce, a splash of Worcestershire sauce, and 1 teaspoon of paprika.
6. Season the mixture generously with salt and freshly cracked black pepper.
7. Bring the stew to a gentle simmer over medium-low heat, stirring occasionally. Do not let it boil. (Tip: Boiling can cause the dairy to curdle, so keep it at a low bubble.)
8. Gently add the shucked oysters to the simmering stew.
9. Cook the oysters for 3 to 5 minutes, just until their edges begin to curl. (Tip: Overcooking makes oysters tough, so watch for that curl and pull them off the heat.)
10. Stir in the small handful of chopped fresh parsley right before serving.
So rich and velvety, this stew feels like a warm hug in a bowl. Serve it with some crusty bread for dipping into that incredible briny, creamy broth. It’s the cozy, impressive centerpiece your holiday table deserves.
Summary
Rich, comforting, and utterly delicious—these Emeril-style oyster stew recipes offer something special for every home cook. Whether you’re craving classic simplicity or bold new flavors, there’s a creamy creation here to warm your soul. We’d love to hear which recipe becomes your favorite—drop us a comment below and don’t forget to share these cozy stews with fellow food lovers on Pinterest!
