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A favorite dish in the United States, oyster stew is a hearty stew typically enjoyed around Thanksgiving in New England and around Christmas in the South that is associated with warm tidings and family. In the McMillan household, it’s a staple for the holidays! When he’s not enjoying Lowcountry Cups on the half shell with a dash of Lowco’s hot sauce or Mignonettes, Trey can be found preparing oyster stew year round (he loves it that much). Making oyster stew is easy!

 

Trey’s recipe yields around 4-5 servings, depending on how hungry you and your crowd are!

 

For this recipe you’ll need:

  • 2 chopped green onions, plus more as a garnish if you plan to get fancy
  • 2 tbsp of butter
  • 12 oz of Lowcountry Cups, including the oyster liquor
  • 1 quart half-and-half or whole milk (if you’re lactose intolerant oat milk with a little cornstarch slurry thickens the stew nicely)
  • ¼ tsp of salt
  • ¼ tsp of ground white pepper (though black pepper will work just as well if you can’t find white pepper)
  • ⅛ tsp of cayenne pepper (Trey likes his with a little more kick so he adds a few dashes of Lowco’s hot sauce)
  • Oyster crackers for serving
Cooking Instructions-
  • Heat a non-stick pan or dutch oven over medium-low heat until the butter melts and easily moves around the pan or dutch oven.
  • Next, add the onions and sauté them until fragrant and they begin to turn translucent. When the onions are done sautéing, turn the heat down to a simmer
  • After that, whisk in the half-and-half slowly to avoid curdling.
  • Third, add in the spice mix.
  • Finally, add the oysters to the mix and cook until the edges begin the curl up
  • Serve the stew topped with the oyster crackers and sliced green onions
**Note- Don’t let the stew come to a boil. Cook it until it is hot and steaming, but not boiling. Bringing the soup to a boil could result in your milk curdling.
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