Oyster Stew Recipe

This Luby’s Oyster Stew is creamy, buttery, and packed with plump oysters in every bite. Just a handful of ingredients, one pot, and you’ve got that warm cafeteria nostalgia—perfect for cozy nights or when you want something old-school and satisfying.

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Quick Summary

• Prep time: 5 mins
• Cook time: 10 mins
• Flavor: creamy, briny, buttery
• Great for: cold nights, seafood cravings, retro comfort food

Why I Like This Recipe

This one’s got big cafeteria energy — in the best way. I used to think oyster stew sounded weird, but it’s honestly so simple and rich and the kind of thing you eat slow while watching reruns. The oysters get all curly, the broth is buttery heaven, and it’s way easier than it sounds.

Ingredients

• ½ cup butter
• 1 cup minced celery
• 3 tbsp minced shallots
• 1 quart half-and-half
• 2 (12 oz) containers fresh shucked oysters (with liquid)
• Pinch of cayenne pepper
• Salt + black pepper to taste

How To Make Oyster Stew

1. Sauté the veggies: Melt butter in a big skillet. Add celery and shallots. Cook 3–5 mins until soft-ish, not browned.
2. Warm the cream: In a pot, heat half-and-half over medium-high. Don’t let it boil over.
3. Mix it up: Stir in your buttery veggie mix. Keep it moving.
4. Add oysters + season: Dump in oysters with their liquid. Cayenne, salt, pepper. Stir gently.
5. Finish: When the oysters curl at the edges, it’s done. Don’t overcook. Serve hot.

Tips for Success

• Don’t boil the cream. Just get it hot enough.
• Oysters cook fast. Curl = done.
• Use the oyster liquor (juice) — it’s briny gold.
• A little cayenne goes a long way. Start small.

Storage and Reheating

• Fridge: Store in a sealed container for up to 2 days.
• Reheat: Gently on the stove over low heat. Don’t let it boil or the cream might split.
• Freezer: Not recommended — dairy and oysters don’t freeze pretty.

Frequently Asked Questions

• Can I use canned oysters?
  You can, but fresh is 1000x better. Canned ones are fine in a pinch, though.
• What’s half-and-half?
  Half milk, half cream. Super common in the U.S. Sub with equal parts if you don’t have it.
• Can I add potatoes or other stuff?
  You could, but it’s supposed to be simple. Celery, shallots, cream, oysters. That’s the vibe.
• Is this spicy?
  Only if you go wild with the cayenne. Start with a pinch.
• Do I need to rinse the oysters?
  Nope. Just pour them and their liquid right in.

Common Mistakes and How to Dodge Them

• Boiling the half-and-half – It’ll break. Heat gently.
• Overcooking the oysters – As soon as they curl, you’re done. No need to keep going.
• Forgetting to stir – The cream can scorch. Keep it moving.
• Too much cayenne – Easy to go overboard. Use just a pinch unless you like it hot.
• Using a non-heavy pot – Thin pots = burned cream. Use something sturdy.

Nutrition Facts (Per Serving)

• Calories: 875 kcal
• Total Fat: 63g
• Saturated Fat: 25g
• Cholesterol: 206mg
• Sodium: 1392mg
• Potassium: 1085mg
• Carbohydrates: 2g
• Fiber: 1g
• Sugar: 0.1g
• Protein: 71g