This raises the bar for chicken significantly! This quick and simple chicken recipe is a spicy, sweet, and savory hit that I know your family will love—even on a weeknight. It is made with orange marmalade, horseradish, and rosemary.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¼ cup butter
- 1 cup finely chopped celery
- ½ cup chopped green onion
- ½ cup chopped red bell pepper
- 2 pints half-and-half
- 1 teaspoon dried parsley
- salt and ground black pepper to taste
- 1 (12 ounce) can oysters
- 2 dashes Louisiana-style hot sauce
Instructions
- Melt the butter in a large saucepan over medium heat until it begins to foam.
- Cook and stir the celery, onion, and red bell pepper in the hot butter until soft, about 10 minutes.
- Stir the half-and-half and parsley through the vegetable mixture; season with salt and black pepper.
- Continue cooking until the mixture just begins to boil; add the oysters and any liquid from the can to the stew along with Louisiana-style hot sauce. Bring the mixture to a simmer and cook until the oysters begin to curl, 10 to 15 minutes more.
- Remove the saucepan from heat and allow the stew to sit 5 minutes before serving.
Nutrition Facts
| Calories | 352 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 114 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 19 g |
| Sodium | 209 mg |
| Sugars | 1 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
I followed this recipe exactly as it was printed. This is my first time making oyster stew since the 1970s. I made this for my dad for his 91st birthday because this was something that he remembered fondly from “the old days”. It was delicious.! Ordinarily I don’t care for oysters, but I do love stew and I do love seafood. Nevertheless, I got a small bowl of it. The broth tasted divine & was so creamy and flavorful. My dad got very excited and even had seconds. My husband scrunched up his nose and declared, “I’m not going to eat any of that”, listened to me rave about it, so he asked for a taste… Then proceeded to get his own bowl and even went back for seconds. I think this would also taste good with different kinds of seafood, such as shrimp, clams, or maybe even scallops. I wouldn’t change a thing about this recipe!
Very Interesting, The taste was like clam chowder in a totally new fashion.
Awesome. Made it for my friend and I earlier in the month. Going to serve for our tiny family gathering Christmas Eve. Except for the hot sauce the recipe is the same my late Mother served for many, many years. Special occasions with company and just family. My Mother loved to eat Oyster Stew minus the oysters. A loss for Mum, a gain for the rest of us. We all love this recipe. Merry Christmas All!
Yummy and soooooo easy. Definitely add the Louisiana hot sauce at the end or add to individual bowls.
This was absolutely the best my children even enjoyed it!! Thank you
Very yummy on a cold day. I left out the red peppers since they are basically in there for Christmas colors, all six of us loved it. Instead of adding two dashes of hot sauce to the entire soup we did ours individually in our bowls and it was delicious.
Taste great but I did not have half and half I used cream of chicken soup with milk. Also did not have hot sauce and used cayenne pepper instead. I advise cooking fresh oysters and chopping them before adding to pot. I added whole oysters (large) and had to cut them in the bowl after serving…messy
I added 1T of flour for each Tablespoon of butter. A thin white sauce made this perfect. Also added the oysters before the cream. I don’t like boiling the cream. After adding the cream, I turned off heat as soon as it started to bubble.
Made according to recipe & will definitely make it again, delicious! Only substitute was I used 1 pint of skim milk & 1 pint of half & half (what I had on hand).
Very easy and good although next time I’m going to add more hot sauce. I couldn’t taste the hot sauce at all.
I agree it is colorful, you can leave out the red peppers, they were added for color for Christmas. Thanks for the reviews.
very colorful, but too different that no one wanted to touch it; they all went for the chili and chicken noodle soup, instead.
This made a yummy Oyster Stew for Christmas Eve. Hubby especially loved the huge oysters. I thought it would have been better if they had been chopped, but he said then they wouldn’t really taste like oysters. The only change we would suggest is that you should add a little flour to the sauteed vegatable mixture (mirpoix) to make it into not quite a rue, this would help the fat blend better into the stew. Cook the veggies down until they are almost transluscent, add about a teaspoon of flour and cook until the flour is no longer raw (a minute or two at most), then continue with the recipe as written.
This is very good. I add a dash of salt and a lot of freshly ground black pepper. The hot sauce makes this great. This is very good with some small diced potatoes as well.