Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Papa's Oyster Stew

  • Yield: About 5 cups


  • 1 quart of freshly shucked oysters and their liquor
  • 3 tablespoons unsalted butter
  • 1 large yellow or white onion, peeled and chopped
  • 3 cups whole milk
  • 1 cup heavy cream
  • Oyster crackers for garnish


  • Drain the oysters and reserve the liquor. Add enough water to liquor so that it equals one cup and set aside. Melt the butter in a medium saucepan or small stockpot. When the foam subsides, add the onions and cook, stirring, until soft. Stir in oyster liquor/water mixture, milk and cream and bring to a simmer. Add the oysters and simmer until they curl. Season with salt and pepper. Garnish with oyster crackers.