Cajun Oyster Stew in Patty Shells

Although there are a multitude of recipes claiming to be the original oyster stew of New Orleans, I feel that the brown oyster stew is, without a doubt, the original. Cream or milk used in many oyster stews today were not found in New Orleans recipes in the early 1700s. Secondly, oysters were not considered edible until the Cajuns were introduced to the delicacy by the Indians in Bayou Country. The dark brown roux of the Cajuns was added to the new-found delicacy and the brown oyster stew was born.


  • 24 select oysters
  • 3/4 cup vegetable oil
  • 1 cup flour
  • 1 cup onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup bell pepper, diced
  • 1 tbsp garlic, minced
  • 2 quarts oyster liquor
  • 3/4 cup green onions, chopped
  • 1/2 cup parsley, diced
  • salt and cracked black pepper to taste
  • 6 baked patty shells

Pre-bake the patty shells according to package directions and set aside. In a heavy-bottom saucepot, preheat oil over medium-high heat. Add flour and blend well using a wire whisk. Continue to stir until dark brown roux is achieved. Once roux is golden brown add onions, celery, bell pepper and garlic. Cook three to five minutes or until vegetables are wilted. Slowly add oyster liquor (chicken stock may be substituted) stirring constantly with a wire whisk until all stock has been added. Remember that once the fresh oysters are added, the natural juices will thin out the stew. Simmer 20-30 minutes stirring occasionally, then add oysters. Continue to cook until edges of oysters are curled, but not overcooked. Garnish with green onions and parsley and season to taste using salt and pepper. Ladle a generous serving of oyster stew into the center of the patty shells. Serve one as an appetizer or two as an entrée.

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