Originally Posted by menagerie mama
Mind sharing the recipe?
It's not really a formal recipe that I use. I've watched my father do it for many, many years. He makes a large batch for Christmas Eve, and I'll try to cut it in 1/2 for just the two of us. I'll share the main recipe, or the large batch.
2 small containers of "fresh" oysters (or 1 tall container) (We don't get real fresh oysters here in Colorado!)
1 stick of real butter (margerine cannot be substituted)
1 gallon whole milk
Spices to taste:
Lawry's (or other brand) Seasoning Salt
Onion Powder or Salt
Sautee the oysters with the liquid in the butter, just until the oysters curl. Put entire sauteed mixture into the milk in a large pan. Add a bit of all of the seasonings. Don't overdo it with the seasonings, you can always add more later. Heat over medium heat to just a simmer. Don't let it simmer very long, or you will bake the milk to the bottom of the pan! Cover, and heat over warm to low heat. The longer you can let it cook gently, the more infused the "broth" will be with flavor. Serve with crackers.
I was just looking at the Food Network's recipes for Oyster Stew, and both Emeril and Paula Deen add Cayenne to it for more of a kick. You can also add onions and celery if you'd like instead of using the seasonings for the flavor.