Around the Sound


Oct 28

Taylor Shellfish

Smoked Oyster Gravy

Posted by Taylor Shellfish


Smoked Oyster Gravy 


¼ cup butter 

5 tablespoons flour 

4 ½ cups milk 

1 can Ekone original smoked oysters (use the habanero flavor for an extra kick) 

½ teaspoon white pepper 

1 tablespoon salt 

1 tablespoon hot sauce  

2 leaves fresh sage 


In a medium sauce pan, melt butter over medium heat  

  1. When butter starts to bubble, whisk in flour until it resembles wet sand  

  2. While stirring constantly, cook for 4 minutes or until the roux reaches a beige color  

  3. Rough chop the smoked oysters and add them to the roux 

  4. Using a wire whisk, slowly add the milk to the roux until fully incorporated 

  5. Cook over medium heat until the gravy thickens (add more milk if it thickens too much) 

  6. Cook for 15 minutes, stirring occasionally   

  7. Season the gravy with the salt, white pepper, hot sauce and sage 

  8. Pour gravy on desired dish. We recommend over biscuits! Love smoked oysters? Garnish the dish with a few more chopped up Ekone Smoked oysters. You can also add a fried egg on top for more protein!