January 20 – Oyster Artichoke Stew


It’s been too long since I shared a recipe here, don’t you think? Most of the recipes I cook (and share) are everyday recipes, humble but delicious goodness. Sometimes we need something really special, though. This soup comes straight from my childhood – my grandfather would make this every Christmas, and now it’s what I serve on Christmas Eve. Before she passed away, I was lucky to get the recipe from my grandmother – a little recipe clipped from a Louisiana parish newspaper in the 1960s. Christmas is past, but Valentine’s Day is coming, or you could go ahead and bookmark or pin it for another celebration coming up in your life. Even people (and children) who don’t like oysters will like this – and the best part is that it gets better after a day or two in the fridge (if you manage to have any left over!)

Pops’ Oyster Artichoke Stew


1 stick butter

3 chopped onions

3-4 Tbsp flour

1 bunch scallions, chopped

5 ribs of celery, chopped

4 cloves garlic, chopped

½ green pepper, chopped

2-3 c water

⅛ tsp anise seed

1 can (12 oz) artichoke hearts and liquor

3 doz oysters and liquor

few sprigs parsley minced

salt and pepper to taste

3 bay leaves

½ tsp cayenne


Saute onions in butter until tender.  Add flour and brown lightly.  Add green onions, celery, garlic, and green pepper.  Cook 2-3 minutes on low heat.  Slowly add water to desired thickness.  Add artichoke hearts and liquor into pot.  Simmer 10-15 minutes.  Turn pot off, add oysters, and serve.

(Pops used to puree his soup, but we leave the oysters and artichokes whole.)

 Bon Appetit and have a great week, friends.spoons

4 Responses to “January 20 – Oyster Artichoke Stew”

  1. 1

    Adrie,Thanks for sharing,this sounds sooooo good!!May try once the bug passes through our house!!!!!HUGS and blessings,Hol

  2. 2

    MMMM! Makes me hungry! Lots of good memories of THAT soup!

  3. 3

    I know the messenger when I see her… :)

  4. 4


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