It wouldn’t be the holidays without oyster stew. When I was a kid this was always a thin soup that had more oyster crackers in it than actual oysters. These days I like to make it as thick and creamy as possible.
1 1/2 cups whole milk
1/2 cup whipping cream
1 pint oysters and liquor
8 tablespoons (1 stick) butter
2 stalks celery, finely chopped
1 medium onion, finely chopped
1/4 cup gluten-free flour
1 teaspoon celery salt
1 teaspoon Chesapeake Bay seasoning
1 1/2 teaspoons hot sauce
1 tablespoon lemon juice
1 tablespoon fresh parsley
Salt and pepper
Melt the butter in a medium saucepan over medium-ish heat. Add the celery and onion and sweat the veggies until they start to soften, about 5 minutes. Reduce the heat and stir in the flour to make a roux. Cook the mixture, stirring often, until the roux just starts to darken, about 5 minutes.
Slowly add the milk and cream, stirring constantly. Add the celery salt, Chesapeake Bay seasoning, hot sauce, and lemon juice. Taste and adjust seasonings, adding salt and pepper as needed.
Bring the soup almost to a simmer. Almost being the key word, as bringing the soup to a boil will cause the cream to separate. Cook over very low heat for 15 minutes until the soup is thick and creamy and the veggies are very soft.
Add the oysters and their liquor and cook for another 3-5 minutes until the edges of the oysters start to curl.
Garnish with fresh parsley and serve with more hot sauce on the side and some crusty bread for dipping.
This turned out downright decadent. The roux is so simple, but makes a lot of difference in how creamy and rich the stew is.