Page 169 - South Mississippi Living - September, 2024

Oyster stew was carried overseas to America by Irish immigrants in the 19th century. Oysters were seen as a cheap and versatile ingredient that helped fill the bellies of many during the colonization of America. In the colder months, oysters and their liquor were combined with cream and seasoned with salt and pepper, creating a simple yet delicious stew.
My great-grandmother made her oyster stew in the simplest way, yet it brought so much comfort as it simmered in the pot. Although I cherished her stew, I’ve since developed an elevated version of her recipe. It's a delightful blend of traditional survival comfort and new age creativity, all in one pot. I’m thrilled to share my creation with you!
1 pint shucked oysters
(with liquor)
2 tbsp butter
2 tbsp all-purpose flour
2 stalks celery, finely diced 2 shallots, finely chopped
1 cup fresh kernel corn
(about 2 ears of corn, or use frozen if fresh is unavailable)
1 cup half-and-half
1 cup whole milk
2 cups chicken stock
1 tsp Cajun seasoning
(adjust to taste)
1/2 tsp salt
(or to taste)
1/4 cup chopped fresh parsley
2 cloves garlic, minced 1/4 tsp black pepper
(or to taste)
1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the diced celery, and chopped shallots. Cook, stirring occasionally, until softened and translucent – about 5 minutes.
3. Stir in the minced garlic and cook for 1-2 minutes until fragrant.
4. Sprinkle the flour over the vegetables and cook, stirring constantly, for about 2 minutes to form a roux. This will help thicken the stew.
5. Gradually whisk in the chicken stock, making sure to smooth out any lumps from the roux.
6. Bring the mixture to a gentle simmer. Cook for about 5 minutes to allow the flavors to meld and the stew to thicken slightly.
7. Stir in the half-and-half and whole milk. Heat gently, ensuring the mixture does not boil.
8. Add the fresh kernel corn and continue to simmer for about 5 minutes.
9. Stir in the shucked oysters along with their liquor.
10. Season with Cajun seasoning, salt, and black pepper.
11. Simmer over low heat until the oysters are just cooked through, about 3-5 minutes. Be careful not to overcook the oysters.
12. Stir in the chopped parsley for a fresh touch. 13. Adjust seasoning to taste if needed.
Oyster Crackers | Parsley | Hot Sauce | Cajun Seasoning | Teaspoon Unsalted Butter
SOUTH MISSISSIPPI Living | www.smliving.net September 2024 | 169