Your Oyster Recipe of the Day: Chad Gillikin’s Oyster and Sausage Stew. The Oyster Obsession Facebook group recognized this recipe was a winner at first glance. Judy Gillikin posted the picture of her husband’s oyster stew and it received 50+ likes in hours.
One look at that buttery broth and I was asking for the recipe. Chad and Judy graciously shared it! The Gillikin’s live in oyster country, along Florida’s “Forgotten Coast,” so they know a good oyster dish. Chad’s traditional stew gets a boost of smoky flavor from thin sliced andouille sausage.
Oyster and Sausage Stew (Four Servings)
- 1 quart freshly shucked oysters (reserve the oyster liquor)
- 2 sticks butter
- 1 onion, finely chopped
- 1 bell pepper, finely chopped
- 3 stalks of celery, finely chopped, (Chad also uses the leaves)
- 1 tablespoon minced garlic
- ½ pound andouille or good smoked sausage, sliced thin
- 1 quart of milk
- 2-3 tablespoons Zatarains Pro-Boil
- Salt/pepper to taste
- Melt butter in a dutch oven over medium heat; add onion, bell pepper, celery, sausage, and Pro-Boil and cook, stirring occasionally, until vegetables are translucent.
- Add oysters and reserved liquor, simmer until oysters begin to release juice.
- Stir in milk. Heat just until the stew comes to a light boil.
- Turn the heat off and let it stand about 30 minutes to blend the flavors.
Serve and enjoy!
TIP: Chad shucks fresh oysters over a strainer to catch every drop of delicious oyster liquor.
TIP: Don’t overcook your oysters! As soon as the stew comes to a simmer, turn off the heat.
Find scores more hearty oyster stew recipes (plus oyster soups, oyster gumbos and more) from your favorite chefs, magazines, food blogs, and cookbooks.