Oyster Stew

Oyster Stew


8 ounces whole butter

1 pound bacon lardons

2 pounds smoked sausage

2 onions, diced

2 pieces fennel, diced

8 large ears of corn, cut from cob

3 tbsp. paprika

12 ounces flour

1 gallon chicken stock

3 quarts whole milk

1 quart heavy cream

3 pounds red bliss potatoes, medium diced

1 tub oysters, drained and rinsed

2 lemons, juiced

1 ounce fresh thyme, minced

¼ ounce tobasco

1 ounce Worcestershire sauce

2 ounces sherry wine

3 tbsp. kosher salt

1 tsp. fresh ground pepper


In a large pot, melt the butter and render the bacon fat. In the same pot, saute the sausage, onions, fennel, corn and paprika. Add the flour and incorporate well to create a roux with the fat and sautéed mixture. Add cold liquids in a steady stream, continuing to whisk while adding. Add potatoes and simmer until potatoes are tender.

Mix in the oysters. Season with lemons, thyme, tobacco, Worcestershire, sherry, salt and pepper.

Yields 3 gallons of oyster stew. 


Recipes courtesy of Colonial Williamsburg’s Executive Chef Travis Brust

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