Wicked Oyster Stew Recipe

Oysters have taken the spotlight on our menus this month, and while we are lucky to live in the Pacific Northwest and enjoy them year round, El Gaucho Bellevue Executive Chef Sarah Scott has created a delicious Oyster Stew that we’ve been savoring.

You can also watch Chef Sarah in action this weekend at Taste Washington, as she takes the Alaska Airlines Chef’s Stage at 4:00pm on Saturday, April 2nd to whip up this creamy dish, paired with Stella Artois.

Tender, local oysters with a hint of spice create a delicate balance of spicy and umami in this delicious stew.

15 pre-shucked extra small oysters
¼ cup butter, salted
1 1/4 cup yellow onions, small dice
1 1/4 cup celery, small dice
½ tbsp garlic, peeled and minced
¼ cup flour
¾ tsp Wicked Seasoning*
1 tsp El Gaucho Seasoning*
4 cups heavy whipping cream
1 tsp cider vinegar
Pinch chives

Bring a small pot of salted water to a boil. Add the oysters and reduce to a simmer. Cook for 2-3 minutes and drain. Chop into smaller pieces and set aside.

In a large pot, melt the butter and add the onions & celery. Sweat until the celery is tender. Add the garlic, wicked and El Gaucho Seasoning. Cook for an additional 30 seconds or until the garlic is translucent.

Add the flour – stir until no lumps remain. Add the apple cider vinegar and the cream. Turn the heat on medium high and stir constantly until the mixture is almost boiling. Reduce the heat and simmer for 2-3 minutes until all of the flour has been incorporated into the stew. Stir in the oyster pieces, scoop into bowls, garnish with a pinch of Wicked Seasoning and mixed chives. Bon appetit!

*El Gaucho Seasoning can be purchased locally at Metropolitan Market, Zupans, in any El Gaucho or AQUA by El Gaucho restaurants, and online at Amazon.com.


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