re: Your Favorite Oyster Soup, Stew, Bisque...Recipes

Read my last posts and learn, Otis.

Andouille-Shrimp Cream Soup Recipe



Ingredients

1/2 pound fully cooked andouille sausage links, thinly sliced
1 medium onion, chopped
2 celery ribs, thinly sliced
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 jalapeno pepper, seeded and chopped (OPTIONAL)
1/4 cup butter, cubed
3 garlic cloves, minced
1 cup (can) of creamed corn
1 cup vegetable broth
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon cayenne pepper
1 pound uncooked medium shrimp, peeled and deveined
1 cup heavy whipping cream

Directions

1. In a large dutch oven pot, saute the first six ingredients in butter until vegetables are tender.
--then add sausage-- Add garlic; cook 1 minute longer. Add the corn, tomatoes, broth, thyme, chili powder, salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

2. Stir in shrimp and cream. Bring to a gentle boil. Simmer, uncovered, for 8-10 minutes or until shrimp turn pink.

--I cook the shrimp ahead by itself with a lot of seasoning, peel it and add it at the end--Also you can make this with chicken and Andouille-for weirdos that don't like shrimp.

that looks yummy we get fresh oysters here cheap.

We always make a fancified version of Oyster & Artichoke Stew.

quote:

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INGREDIENTS:
6 dozen freshly shucked oysters
Reserved oyster liquid
8 fresh artichoke hearts, sliced and uncooked
1 cup + 1 Tbs butter
1 pint heavy whipping cream
1 cup sliced green onions
1 cup chopped parsley
¼ cup diced garlic
1 cup flour
1½ quarts light fish stock
1 cup chopped onions
1 cup chopped celery
salt and white pepper to taste
½ cup chopped bell pepper
INSTRUCTIONS:
In a large stock pot, melt 1Tbsp butter over medium high heat. Add onions, celery, bell pepper, garlic and artichoke hearts. Sauté five to ten minutes or until vegetables are wilted and artichokes are tender. Remove all ingredients from stock pot and place in blender and process to a smooth puree and reserve. Melt 1 cup of butter, using a wire whisk sprinkle in flour stirring constantly until white roux is achieved. Add stock and oyster liquid, one ladle at a time, stirring constantly until all is incorporated. Return artichoke and vegetable puree to stock pot and bring to a low boil, reduce to simmer and cook thirty minutes. Add heavy cream and return to a boil. Cook for an additional 5 minutes then remove from heat. Adjust seasoning using salt and white pepper. Finally, add oysters, parsley, and green onions serve after edges of oysters begin to curl.

TIP: clam juice serves as a decent substitute for the fish stock.

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We've garnished this stew with everything from fried oyster, quartered fried artichoke hearts, bacon lardons, crème fraîche, fried tarragon leaves, and even toasted pistachios.

Thanks for bumping the angelle!