Most oyster soups are light in color. This one uses a dark roux for a deeper flavor.
1/2 cup butter
1/2 cup all-purpose flour
1 cup chopped shallot (about 2 shallots)
3/4 cup chopped red bell pepper (about 1 bell pepper0
1/2 cup chopped celery
1/3 cup chopped poblano pepper (about 1 pepper0
1 1/2 tablespoons chopped garlic (abot 3 large cloves)
1 tablespoon Creole seasoning
32 ounces chicken stock
40 ounces shucked oysters, drained (reserve oyster liquor)
Sliced French bread, to serve
Garnish; chopped fresh parsley, sliced green onion
In a Dutch oven, melt butter over medium-high heat. Add flour, and whisk vigorously until smooth and combined. Reduce heat to medium, and cook until roux is dark brown in color but not burned, similar to the color of milk chocolate, 30 to 40 minutes.
Add shallot, bell pepper. celery, poblano, garlic, and Creole seasoning to roux. Cook over medium heat until vegetables are tender, 3 to 4 minutes. Increase heat to medium-high. Whisk in stock and 2 cups of reserved oyster liquor until combined/ (If oyster liquor does not equal 2 cups, use water to make up the remaining volume.) Simmer until thickened, 25 to 30 minutes.
Add oysters to stew, and simmer until just cooked through, 1 to 2 minutes. Serve with French bread. Garnish with parsley and green onions, if desired.
Enjoy!!!
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Good Cooking, Good Eating and Good Living!!!
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