New Orleans School of Cooking

Oyster Soup Recipe – The Taucker Travel Blog

New Orleans will take its culinary cue from a melting pot of cultures, Italian, French and Creole natives amongst them, so it is no shock that some of their most well-liked dishes – like gumbo, jambalaya, crawfish étouffée and large muffulettas – mirror an intermingling of substances and area spice. Follow up the mélange of sizzling sauces used freely in kitchens with sugared beignets or Bananas Foster and a flavor of the Major Quick will be quite sweet in fact!

Our longtime companions at the New Orleans School of Cooking expose the techniques of Cajun and Creole cuisine to our friends on New Orleans and Mississippi River Region and Lifestyle on the Mississippi during a personal cooking demonstration followed by lunch. In anticipation of the Thanksgiving holiday, they shared their recipe for Oyster Soup – a best appetizer choice at Thanksgiving, or any time.

Oyster Soup

  • New Orleans School of Cooking3 doz. oysters and their liquor
  • 1 adhere butter
  • 1 cup onions, finely chopped
  • 2 bunches green onions, finely chopped (reserve some for topping)
  • 4 toes garlic, finely chopped
  • 2 bunches environmentally friendly onions, finely chopped
  • 1/2 cup all-goal flour
  • 1 qt. large cream
  • 1 qt. half and 50 percent
  • 1/2 bunch of parsley, finely chopped
  • 1 tbl. Joe’s Things seasoning, or alternatively use a Cajun spice mix of your selection, or to taste
  • Pinch cayenne (optional)



In a soup pot, poach the oysters in their liquor for about 8 minutes or until eventually the oysters get started to plump up. Consistently skim off the scum (I don’t know what else to connect with it) that rises to the prime. Discard it. Clear away from heat. Using a slotted spoon, take out oysters from liquor and established aside. Maintain oyster liquor warm.

In a substantial skillet, soften butter more than medium heat. Add all onions and sauté a further 2 minutes

Reduce warmth to low and gradually stir in the flour to make a clean blonde roux. Prepare dinner 4-5 minutes.

Slowly and gradually whisk the roux combination into warm oyster liquor until thoroughly incorporated. Then whisk in cream and fifty percent and 50 %.

Bring to a boil, lessen to a simmer for 10 minutes. Incorporate oysters and simmer for a different 5 minutes.

Increase parsley and Joe’s Things seasoning. Simmer for a different 5 minutes. Modify seasonings. If you want a slight kick, add a pinch of cayenne (I normally do, but far more than a pinch).

Trace: When serving, sprinkle a several finely chopped green onions for garnish.

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