Oyster Stew


2 Green Onions
2 Tablespoons Butter (you can use one of our Epicurean Butters if you want to kick up the flavor)
2 pints Gulf Oysters 
1 Quart heavy whipping Cream
1/4 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
Crackers, for serving
Sliced green onions, for garnish


Saute onion in butter until tender. Add remaining ingredients. Cook over low heat until edges of oysters begin to curl and mixture is hot but not boiling. Serve stew with crackers and garnish with sliced green onions.

Tip: In our recipe we used Savoie's Old Fashioned Light Roux (sold at Groomer's) to help thicken the stew. Just add little by little until you reach the desired thickness.

Tags: Oysters

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