Creole Oyster Soup Recipe
Yield - about 2-3/4gallons (or 1 full 4" rectangular hotel pan)
Check out my NEW! Cajun and Creole - Christmas - Thanksgiving and all of the Holiday Recipes. Since Katrina, so many people want to do a traditional down the bayou family dinner no matter where you are! This is how we do it in South Louisiana. I have included "tips" that will help you in your planning.
1/2 LB BUTTER
1 CUP SHALLOTS (Finely chopped)
1 CUP LEEKS (White Bottoms only... Finely Chopped)
1/4 CUP FRESH GARLIC PUREE (See Recipe)
2 TSP WHITE PEPPER
1/2 TSP NUTMEG
1 GALLON UNWASHED OYSTERS (Separate Liquor and Oysters)
1 CUP CHARDONNAY
1 GALLON HEAVY WHIPPING CREAM
1 GALLON WHOLE
In a 10 quart Dutch oven and over medium/low heat, sauté the first 6 ingredients until clear. This is to release the oils in the seasonings. Add oyster liquor, wine, heavy cream and milk simmer for 20 minutes. Stirring occasionally to insure that nothing sticks to the bottom of the pot.
At this point the dish can be cooled and refrigerated for later serving!!
ready to serve heat to a simmer, add oysters and simmer until edges curl (about 3 - 5 minutes). Be
not to add the bottom stuff from the oyster container. (This is where shells and dirt will
See Chef's Notes Below !!!!
Serve immediately.... !!!! Use a 4 inch deep rectangular pan and chafer setup... WITH ONLY ONE WICK or ACOUPLE OF CANDLES... You don't want to continue to COOK the oysters.... And Oyster Soup does NOT have to be served piping HOT!! Also place a small bowl of Crescent City Croutons, Louisiana Crystal Hot Sauce and Freshly Ground Nutmeg on the side for patrons to modify their soup!
Also, try to serve pre-warmed ceramic bowls to keep the soup warm!
The oysters should only be lightly poached and thus curled... IF OVER COOKED they will turn into chewy pieces of the texture of rubber!!
It is important to correct the seasonings immediately before serving this dish (and not before). The oysters can vary greatly in salt content depending on the time of the year.
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Contact us for further details....ChefEmile@CustomCatering.net
Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
Revised: November 08, 2018.