New Orleans Cream-Style Oyster Stew in Patty Shells

Prep Time: 1 Hour
Yields: 6 Servings

Oysters are often seen on the holiday table in dressings, stuffings or stews, and this variation on traditional brown oyster stew is a beautiful showpiece for Christmas. The rich and creamy oyster stew is brought to perfection when combined with flaky layers of puff pastry.


1 pint fresh shucked oysters, liquid reserved
6 puff pastry shells
1/4 cup butter
1/4 cup flour
1/4 cup minced red bell pepper
2 cups half-and-half
1/4 cup chopped parsley
dash of Louisiana hot sauce
salt and black pepper to taste
granulated garlic to taste


Cook puff pastry shells according to packaged instructions then set aside. In a large saute pan, melt butter over medium-high heat. Add flour and whisk to create a white roux (see roux recipes). Do not brown. Add bell pepper, half-and-half and reserved oyster liquid. Cook over medium-high heat, whisking occasionally until a heavy cream consistency is achieved. Add oysters and parsley and cook until oysters are plump. Season to taste using hot sauce, salt, pepper and granulated garlic. Continue to reduce until stew-like consistency is achieved. Place an equal portion of oysters and sauce into 6 puff pastry shells and serve hot.