Best 6 Walkers Brown Oyster Stew Recipes

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If you're looking for a hearty and flavorful soup to warm you up on a cold day, Walker's Brown Oyster Stew is the perfect recipe for you. Made with fresh oysters, cream, and a variety of spices, this classic stew is sure to please everyone at your table. Plus, it's easy to make and can be ready in just 30 minutes.

Let's cook with our recipes!

OYSTER SOUP



Oyster Soup image

Provided by Alton Brown

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 10

4 cups heavy cream
1 pint oysters and liquor, separated
1 tablespoon unsalted butter
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 teaspoon celery seed
1 1/2 teaspoons hot pepper sauce
1 tablespoon lemon juice
2 tablespoons freshly chopped parsley leaves, chervil, or chives
Salt and pepper

Steps:

  • In a heavy 2-quart saucepan over medium heat, bring the heavy cream and oyster liquor from the oysters to a simmer. Remove from the heat.
  • Meanwhile, in a large saute pan over medium heat, melt the butter. Add the celery and a pinch of the salt and sweat for 3 to 4 minutes. Add the onion and continue cooking until translucent, about 4 to 5 minutes. Add celery seed, hot pepper sauce, and oysters and cook for 1 to 2 minutes, or until the edges of the oysters start to curl.
  • Transfer the oysters to the carafe of a blender and add enough of the cream just to cover.*
  • Puree until the mixture is smooth. Return the remaining cream to medium heat, add the pureed mixture, and cook until heated through.
  • Just before serving, add the lemon juice, chopped herbs, and season with salt and pepper, to taste.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

WALKERS' BROWN OYSTER STEW



Walkers' Brown Oyster Stew image

A complete change from the typical dish, this is inspired by the recipe of the Walker family of Orange Beach, AL. It is roux based, not cream, and is rich, hearty and deeply satisfying. Red pepper flakes and/or hot sauce may be added as desired.

Provided by Emily Tisdale

Categories     Seafood Stew

Time 1h10m

Yield 12

Number Of Ingredients 11

1 pound bacon, diced
¼ cup rendered bacon fat
1 large onion, finely chopped
2 stalks celery, thinly sliced
¼ cup all-purpose flour
2 cups clam juice
2 cups water
4 large potatoes, peeled and cubed
1 teaspoon salt
1 teaspoon ground black pepper
1 quart shucked oysters

Steps:

  • Cook the bacon in a Dutch oven or large pot over medium heat until browned and crispy, about 10 minutes. Pour off all but 1/4 cup of bacon fat, and stir in the onions and celery until the onions have turned translucent, about 5 minutes. Add the flour, and cook until the flour begins to brown, about 10 minutes.
  • Pour in the clam juice, water, and potatoes. Bring to a boil over high heat, stirring constantly then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, about 15 minutes. Season with salt and pepper, and stir in the oysters. Recover, and simmer 5 minutes until the oysters have firmed. Ladle into bowls to serve.

Nutrition Facts : Calories 289.6 calories, Carbohydrate 29.2 g, Cholesterol 60.6 mg, Fat 12.2 g, Fiber 3.1 g, Protein 15.5 g, SaturatedFat 4.1 g, Sodium 675.7 mg, Sugar 1.6 g

WALKERS' BROWN OYSTER STEW



Walkers' Brown Oyster Stew image

A complete change from the typical dish, this is inspired by the recipe of the Walker family of Orange Beach, AL. It is roux based, not cream, and is rich, hearty and deeply satisfying. Red pepper flakes and/or hot sauce may be added as desired.

Provided by Emily Tisdale

Categories     Seafood Stew

Time 1h10m

Yield 12

Number Of Ingredients 11

1 pound bacon, diced
¼ cup rendered bacon fat
1 large onion, finely chopped
2 stalks celery, thinly sliced
¼ cup all-purpose flour
2 cups clam juice
2 cups water
4 large potatoes, peeled and cubed
1 teaspoon salt
1 teaspoon ground black pepper
1 quart shucked oysters

Steps:

  • Cook the bacon in a Dutch oven or large pot over medium heat until browned and crispy, about 10 minutes. Pour off all but 1/4 cup of bacon fat, and stir in the onions and celery until the onions have turned translucent, about 5 minutes. Add the flour, and cook until the flour begins to brown, about 10 minutes.
  • Pour in the clam juice, water, and potatoes. Bring to a boil over high heat, stirring constantly then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, about 15 minutes. Season with salt and pepper, and stir in the oysters. Recover, and simmer 5 minutes until the oysters have firmed. Ladle into bowls to serve.

Nutrition Facts : Calories 289.6 calories, Carbohydrate 29.2 g, Cholesterol 60.6 mg, Fat 12.2 g, Fiber 3.1 g, Protein 15.5 g, SaturatedFat 4.1 g, Sodium 675.7 mg, Sugar 1.6 g

OYSTER STEW



Oyster Stew image

This rich, creamy stew is best made with freshly shucked oysters.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 12

4 tablespoons unsalted butter
1 medium white onion, cut into 1/2-inch dice
2 celery stalks, sliced into 1/4-inch pieces
4 cups milk
2 cups heavy cream
2 teaspoons coarse salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground white pepper
1 pint shucked oysters with liquor (juice)
Paprika, for garnish
Hot sauce, for garnish (optional)
Oyster crackers, for garnish

Steps:

  • Heat butter in a saucepan over medium-low heat. Add onion and celery; cook until softened, about 8 minutes. Do not brown. Add milk, cream, salt, cayenne, white pepper, and liquor. Bring just to a boil; cook, barely simmering, 5 minutes. Add oysters; cook just until edges curl, 3 to 4 minutes. Garnish with paprika; hot sauce, if using; and crackers. Serve.

OYSTER-OYSTER STEW



Oyster-Oyster Stew image

Provided by Florence Fabricant

Categories     soups and stews, appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 11

2/3 cup finely diced firm white bread
3 tablespoons unsalted butter
2/3 cup finely chopped onion
2/3 cup finely chopped fresh fennel
6 ounces oyster mushrooms (available in supermarkets)
1/4 cup Pernod or Ricard
30 shucked oysters with their liquor 1 cup (approximately)
1 to 2 cups clam juice or water
1 cup heavy cream
Salt and freshly ground black pepper
1 tablespoon finely chopped fresh fennel tops

Steps:

  • Lightly brown bread cubes in toaster oven or dry skillet. Set aside.
  • Melt butter in saucepan, add onion and fennel and saute over medium heat until tender and golden. Add mushrooms and saute two to three minutes longer. Stir in the Pernod.
  • Drain the oysters, reserving the liquor. Measure the liquor and add enough clam juice or water to make two cups of liquid. Add the liquid to the mixture in the saucepan.
  • Add the cream to the saucepan and bring to a boil. Season to taste with salt and pepper.
  • Add the oysters to the saucepan and simmer just until they begin to curl around the edges. Remove from the heat and divide among four shallow soup plates.
  • Sprinkle with the croutons and fennel tops and serve at once.

Nutrition Facts : @context http, Calories 693, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 40 grams, Fiber 3 grams, Protein 45 grams, SaturatedFat 21 grams, Sodium 1482 milligrams, Sugar 4 grams, TransFat 0 grams

WALKERS' BROWN OYSTER STEW



Walkers' Brown Oyster Stew image

A complete change from the typical dish, this is inspired by the recipe of the Walker family of Orange Beach, AL. It is roux based, not cream, and is rich, hearty and deeply satisfying. Red pepper flakes and/or hot sauce may be added as desired.

Provided by Emily Tisdale

Categories     Seafood Stew

Time 1h10m

Yield 12

Number Of Ingredients 11

1 pound bacon, diced
¼ cup rendered bacon fat
1 large onion, finely chopped
2 stalks celery, thinly sliced
¼ cup all-purpose flour
2 cups clam juice
2 cups water
4 large potatoes, peeled and cubed
1 teaspoon salt
1 teaspoon ground black pepper
1 quart shucked oysters

Steps:

  • Cook the bacon in a Dutch oven or large pot over medium heat until browned and crispy, about 10 minutes. Pour off all but 1/4 cup of bacon fat, and stir in the onions and celery until the onions have turned translucent, about 5 minutes. Add the flour, and cook until the flour begins to brown, about 10 minutes.
  • Pour in the clam juice, water, and potatoes. Bring to a boil over high heat, stirring constantly then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, about 15 minutes. Season with salt and pepper, and stir in the oysters. Recover, and simmer 5 minutes until the oysters have firmed. Ladle into bowls to serve.

Nutrition Facts : Calories 289.6 calories, Carbohydrate 29.2 g, Cholesterol 60.6 mg, Fat 12.2 g, Fiber 3.1 g, Protein 15.5 g, SaturatedFat 4.1 g, Sodium 675.7 mg, Sugar 1.6 g

### Summary 1. **History of Oyster Stew:** - Oyster stew is a classic dish with a rich history, originating from the indigenous people of North America. - European settlers adopted the dish and introduced it to their own cuisines, leading to its global spread. 2. **Key Ingredients:** - The main ingredient is fresh or canned oysters. - Other essential ingredients include butter, milk or cream, and seasonings like salt, paprika, and thyme. - Vegetables like celery, carrots, and onions can be added for extra flavors and texture. 3. **Preparation Methods:** - Oyster stew can be made on the stovetop or in a slow cooker. - The basic steps include sautéing the diced celery, carrots, and onions in butter until softened. - Add the oysters, milk or cream, and seasonings. - Simmer until the oysters are fully plump and opaque, about 10-15 minutes. 4. **Variations:** - There are numerous ways to customize oyster stew. - Some popular additions include crispy bacon, sautéed mushrooms, or a splash of white wine. - The choice of milk or cream can also affect the richness and texture of the stew. 5. **Side Dishes and Accompaniments:** - Oyster stew is typically served with crackers, bread, or biscuits for dipping. - A side of fresh, crisp greens or a simple leafy green side dish can provide a refreshing contrast to the richness of the stew. ### General Guidelines and Recommendations: 1. **Selecting Oysters:** - Use fresh oysters if available. - If using canned oysters, choose high-quality ones without any added preservatives. - Rinse the oysters well before cooking to remove any grit or impurities. 2. **Adding Vegetables:** - Dicing the celery, carrots, and onions into small pieces ensures even cooking and a harmonious balance of flavors. - Sautéing the 蔬菜 until softened builds a flavorful base for the stew. 3. **Simmer Time:** - Once the oysters are added to the stew, simmer for just 10-15 minutes. - Overcooking can make the oysters tough and chewy. 4. **Serving Suggestions:** - Serve the oyster stew immediately while it's hot. - Garnish with fresh parsley or chives for an extra touch of elegance. ### Note: - Please disregard any notes or "" as they are not part of the summary.

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