- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Your Favorite Oyster Soup, Stew, Bisque...Recipes
Posted on 2/11/16 at 11:49 am
Posted on 2/11/16 at 11:49 am
Please share them. 
6
Posted on 2/11/16 at 1:14 pm to Gris Gris
From the Recipe Book, this is a nice oyster stew, also.
Oyster Stew ...A Good Method
Mods...you can add a shot or two of Worcestershire sauce and/ or a bit of chicken base if you wish.
2 dozen shucked oysters and their liquid
2 shallots, minced
4 Tbs celery, minced
1/2 Tbs garlic, minced
4 Tbs butter
2 Tbs flour
1 quart half n half
2 medium red or gold potatoes, finely diced
Salt, black and red pepper taste
2 Tbs minced fresh parsley
Procedure
1 Shuck your damn oysters...fresh is best. Place in a container with reserved liquid.
2 Melt the butter on med low heat; add the onion and celery, sauté until the onions are translucent. Add the garlic, go a minute, and then whisk in the flour.
3 Do not brown the roux. Immediately add the oyster liquid, strained in a wire strainer. Whisk. Add the potatoes, whisk. Add the cream...wait for it...whisk. Simmer 10 minutes, whisking as your heart desires. Season to taste with fresh black pepper, red pepper, and a good sea salt. Cut the heat, add the oysters, adjust seasonings if needed. Garnish with a bit of parsley.
Source: OTIS2
Oyster Stew ...A Good Method
Mods...you can add a shot or two of Worcestershire sauce and/ or a bit of chicken base if you wish.
2 dozen shucked oysters and their liquid
2 shallots, minced
4 Tbs celery, minced
1/2 Tbs garlic, minced
4 Tbs butter
2 Tbs flour
1 quart half n half
2 medium red or gold potatoes, finely diced
Salt, black and red pepper taste
2 Tbs minced fresh parsley
Procedure
1 Shuck your damn oysters...fresh is best. Place in a container with reserved liquid.
2 Melt the butter on med low heat; add the onion and celery, sauté until the onions are translucent. Add the garlic, go a minute, and then whisk in the flour.
3 Do not brown the roux. Immediately add the oyster liquid, strained in a wire strainer. Whisk. Add the potatoes, whisk. Add the cream...wait for it...whisk. Simmer 10 minutes, whisking as your heart desires. Season to taste with fresh black pepper, red pepper, and a good sea salt. Cut the heat, add the oysters, adjust seasonings if needed. Garnish with a bit of parsley.
Source: OTIS2
Posted on 2/11/16 at 10:21 pm to Gris Gris
I do it as we have done it in South Georgia for generations. Melt 1/2 stick of butter in a sauce pan. Once melted, turn heat down to medium. Add oysters without the juice. Roll around in the butter and simmer until the edges start to curl. Add 1/2 heavy cream, 1/2 milk until covered by about 2 inches. Couple of shakes of salt, and lots of cracked black pepper and 1/2 teaspoon of red pepper flakes. Add the leftover oyster "juice". Simmer for about 30 minutes. Break up saltines and add to the bowl.
Posted on 1/14/17 at 1:48 pm to Gris Gris
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.
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.
This post was edited on 1/14/17 at 3:18 pm
Posted on 1/14/17 at 8:42 pm to Gris Gris
We always make a fancified version of Oyster & Artichoke Stew.
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.
quote:
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.
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.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News