Food Network
Home> Recipes>
Creole Oyster Stew Recipe

Creole Oyster Stew

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (17)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 17

Showing 1-10 of 17

Sort by:

Newest

  • on January 19, 2013

    Flag

    This was wonderful!! One of the very best yums ever. Did not use the heavy cream (didn't need it or white wine (didn't have it and only used one pint of oysters (all we had and added 1/2 a fennel bulb (because anywhere there is celery, fennel is yum and a roasted poblano (wasn't sure it fit but it did and diced red & little yukon potatoes. Try it and you'll thank Emeril :

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 06, 2013

    Flag

    OMG, Emeril thank you for sharing this I followed your recipe to a "T" except I added a couple pinches of cayenne and at the very end before serving I added a couple pinches of saffron! This could be served in any 5-Star Restaurant! I will use it as a base for clam chowder and fish stew - it was PERFECTION!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 02, 2012

    Flag

    this was so delicious my hubby is creole i add more cayenne for a little more heat this recipe is amazing

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 19, 2011

    Flag

    This was delicious but not very creole. My 18 year old son thought it was too creamy even though I used skim milk. The oysters were delicious and very mild tasting. I probably should have added more cayenne.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 24, 2010

    Flag

    This recipe is absolutely the best Oyster Stew I have eaten, nevertheless made. It is extremely rich, but it works oh so well! I made a few alterations: Kielbasa (on hand for bacon, no wine (didn't have, no celery (don't like, don't use Goat's Milk for milk/heavy cream (lactose issues and a half stick of butter (I do want to be around to make it again! Even with my alterations, I can't believe how delicious and rich this stew is. After it sits overnight and everything meshes...it's even better. One thing I'll omit in the next batch is the thyme - personally think it can do without it. But I do plan to add the wine - can't wait to see how it changes the flavor!!! Agree with many of the other reciews, it is "over the top", you can gain "10 lbs" easily...and you will definately "get raves". Thank you Emeril!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 06, 2009

    Flag

    This is the best!!!!!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 25, 2009

    Flag

    Wow! That was really good. I am usually a little bit skeptical of online recipes but, I must say it was really great. I grew up with my Mom making Oyster stew all the time and now that I am married I wanted to share that with my husband. I hate to say it but Emeril's recipe beat my mom's! Just don't tell her that! ;

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 24, 2008

    Flag

    I grew up along the Chesapeake Bay; and now live in Little Rock, AR. I make this Oyster Stew every Thanksgiving and Christmas. I've had zillions of oyster stews. This is by far the best I've ever had, and I travel all over the country. In fact......I have to make a double batch due to the demand from my guests to take home. Follow the recipe to the letter. Bon Appetit!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 02, 2008

    Flag

    Very good oyster stew; a welcome change from the standard variety. To Shawn in KY, try pre-shucked oysters next time and don't substitute chicken stock for milk and cream in a true oyster stew. And to everyone who insists on changing a recipe before actually trying it as designed, do yourself a favor and try it at least once the way the chef originally intended before adding your own interpretations.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 07, 2008

    Flag

    I thought that this soup was very good but also very rich and I didn't even use all the milk or cream. Instead of 3 cups of milk I used 1&1/2 and 2 cups of chicken stock and it turned out great. I would also advise anyone to cut back on the flour because I had to add some additional stock the next day to thin it out some. Finally on the prep time this was the 1st time that I worked with oysters and they take a long time to shuck so be prepared.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.