Oyster Artichoke Bisque
Yield - about 2 gallons
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.
8 LARGE ARTICHOKES
1 TBSP LIQUID CRAB BOIL
2 LEMONS (Cut in half)
1/2 LB BUTTER
1 CUP YELLOW ONIONS (Finely chopped)
1 CUP CELERY (Finely chopped)
1/2 CUP WHITE FLOUR
1/4 CUP GARLIC PUREE (See Recipe)
1 TSP THYME (Ground)
1/2 TSP SAGE (Ground)
4 BAY LEAVES
1 TSP WHITE PEPPER
4 CUPS OYSTER LIQUOR
1 CUP CHARDONNAY
1 -1/2 QUARTS HEAVY WHIPPING CREAM
4 EGG YOLKS
3/4 GALLON UNWASHED OYSTERS
Over high heat boil artichokes with liquid crab boil and lemons for 1 hour. Pull the leaves from the choke and scrape the meat from the leaves. Remove the thistles from the hearts and finely chop the bottoms. Reserve warm.
In a 10 quart Dutch oven and over medium heat, saute onion and celery in butter until the onions are clear, do not brown onions. Add flour to make a light blanc roux (See Recipe), stirring constantly. Add garlic and other seasonings, sauté for an additional 2 minutes. This is to release the oils in the seasonings. Add oyster liquor, wine, artichoke scrapings and bottoms, simmer for 20 minutes. Stirring occasionally to insure that nothing sticks to the bottom of the pot.
In a stainless steel bowl add cream and egg yolks, beat together, add to the pot and simmer for an additional 5 minutes (or until cream warms to serving temperature). When ready to serve, add oysters and simmer until edges curl (about 3 - 5 minutes). Be careful not to add the bottom stuff from the oyster container. (This is where shells and dirt will settle.)
Remove bay leaves. Serve in a chafer set up or warmed soup tureen.
It is important to correct the seasonings immediately before serving this dish (and not before). The artichokes will absorb much of the crab boil seasonings, also oysters can vary greatly in salt content depending on the time of the year. If the soup is not spicy (hot) enough for you then I would suggest adding white pepper instead of cayenne.
It’s a Throwdown!! ..... soooo ... Bring it ON!!
"The Best of the Bayou" (that is what they called me!!) was challenged by Bobby Flay in his show on the Food Network, “Throwdown with Bobby Flay”
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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Revised: December 20, 2011.