Paula Deen Oyster Stew Recipe
Paula Deen Oyster Stew Recipe is warm, creamy and full of rich flavor. It is perfect for cold days. This classic seafood dish is simple and quick to make.
Ingredients
- Fresh oysters – 1 pint with liquid
- Whole milk – 2 cups
- Heavy cream – 1 cup
- Butter – 4 tablespoons
- Garlic – 2 cloves minced
- Onion – 1 small chopped
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Paprika – ½ teaspoon
- Fresh parsley – 2 tablespoons chopped
Instructions
Prepare the ingredients
- Wash the oysters if needed. Chop the onion and garlic into small pieces. Measure all ingredients before cooking. This makes the process smooth and quick. Keep everything ready near your stove.
Cook the onions and garlic
- Place a saucepan on medium heat. Add butter and let it melt slowly. Add chopped onion and garlic. Cook for 3–4 minutes until soft and light golden. Stir gently to avoid burning.
Add oysters and liquid
- Pour the oysters with their liquid into the pan. Stir well to mix with onions. Let it cook for 5 minutes. The oysters will start to curl slightly. This shows they are cooking properly.
Pour milk and cream
- Add whole milk and heavy cream slowly. Stir continuously to mix everything well. Keep heat on low to medium. Do not boil the mixture. Gentle heat keeps the texture smooth and creamy.
Add seasoning
- Sprinkle salt, black pepper and paprika into the stew. Stir well to spread the flavor evenly. Taste and adjust seasoning if needed. This step gives the stew its rich and balanced taste.
Simmer and finish
- Let the stew simmer for 5 minutes on low heat. Do not overcook the oysters. Turn off the heat and add fresh parsley. Stir once and let it rest for a minute before serving.
Notes
- Use fresh oysters for best taste and texture.
- Do not boil the stew to avoid curdling milk.
- Cook oysters only until they curl slightly.
- Add a pinch of cayenne for extra spice if you like.
- Stir often to keep the stew smooth and creamy.