Spicy Oyster Stew
Hands On Time: 10 minutes
Total Time: 40 minutes
8 tablespoons (1 stick) unsalted butter
1 onion, finely chopped
1 carrot, finely diced
1 tablespoon minced garlic
2 tablespoons Cajun seasoning, plus more to taste
4 cups seafood stock (see note)
1 (10-ounce) can Rotel tomatoes, pureed
2 pints oysters (with liquor), drained and liquor reserved
4 cups half and half
1/4 cup white wine or brandy
Garlic croutons, for serving
Thinly sliced scallions, for serving
Chopped fresh parsley, for serving
Paprika, for serving
In a large stockpot, melt the butter over medium-high heat. When the butter is foamy, add the onion, carrot and garlic, and cook, stirring constantly, until the onions are translucent. Add 2 tablespoons of the Cajun seasoning and stir to combine.
Add the seafood stock, tomatoes and oyster liquor, bring to a simmer, and cook for 10 minutes. Add the half-and-half and return the soup to a simmer. Stir in the oysters and cook just until their edges begin to curl. Add wine or brandy and remove from the heat. Season to taste with salt and additional Cajun seasoning. Serve at once in hot soup bowls garnished with croutons, scallions, parsley and paprika.
Per serving: 401 calories (percent of calories from fat, 62), 17 grams protein, 16 grams carbohydrates, 1 gram fiber, 28 grams fat, 160 milligrams cholesterol, 1,003 milligrams sodium.
About the recipe
It is not difficult to make your own seafood stock. Place about 2 pounds fish heads and/or bones and/or shrimp shells in a large pot with some trimmings from onions, celery and carrots. Add 3 quarts water, or enough to cover. Bring to a boil and simmer 35 to 45 minutes. Strain. This method makes about 2 1/2 quarts. Use 4 cups for this recipe and freeze the remainder. The instant soup base brand Better Than Bouillon, available at many grocery stores, is an acceptable substitute and comes in shrimp, lobster and seafood varieties.
Recipe courtesy of Comeaux’s Louisiana Bar & Grill in Alpharetta, Ga.