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  • Writer's pictureTommy Centola

Pernod-Poached Oyster Stew

Before crawfish season kicks in, how about a couple of oyster recipes to end that season?

2 russet potatoes, peeled and quartered

2 cups milk

2 cups seafood stock

1 pint fresh oysters, drained (reserve oyster liquor)

1/4 cup butter

1 shallot, minced

1 clove garlic, minced

1/2 teaspoon kosher salt

1/4 teaspoon fresh ground black pepper

2 tablespoons all-purpose flour

1/2 teaspoon Worcestershire sauce

1/4 teaspoon celery salt

Garnish: hot sauce, chopped fresh thyme

In a medium saucepan, add potatoes and water to cover; bring to a boil over medium-high heat. Cook until fork tender, 8 to 10 minutes. Drain and set aside.

In a small Dutch oven, heat milk, stock, and Pernod over medium heat until steaming. Add oysters and reserved oyster liquor; cook until the edges of oysters begin to curl, 4 to 5 minutes. Remove oysters from liquid, and set aside, reserving poached liquid in Dutch oven.

In a small skillet, melt butter over medium heat. Add shallot, garlic, salt, and pepper; sauté until fragrant' Add flour; cook, whisking constantly, until and bubbly, 1 to 2 minutes. Add shallot mixture to poaching liquid, whisking to combine. Add potatoes, Worcestershire, and celery salt; using an immersion blender, blend until smooth. Reduce heat to low; add oysters, and spoon into bowls. Garnish with hot sauce and thyme, if desired.


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