Cajun Oyster Stew


2 dozen oysters with liquor
7 tbs unsalted butter
1 tbs shallots, minced
3 tbs Cajun spice or old bah seasoning
4 tbs dry sherry
2 cups heavy cream
oyster crackers for serving
Fresh parsley for garnish

This a New Orleans favorite stew that brings out the Briny flavor of the oysters.


  • In a large sauce pan melt half of the butter using medium heat.
  • Add the shallots and saute for 1 to 2 minutes.
  • Add the oysters and liquor and spice let cook for 30 seconds.
  • Add the sherry and cook for another 1 minute.
  • Add the cream and bring the mixture to almost a boil and remove from heat immediately.
  • Add the rest of the butter and serve.
  • Garnish with chopped parsley and oyster crackers.
  • Note: The key to this recipe is not to cook the oysters to long..They cook very quickly.





10 min


7 min


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