Recipe of the Week


Prep Time: 1 Hour
Yields: 12 Servings

It is such a great concept to create a soup from the premier oyster dish of New Orleans! This soup has become famous at Lafitte's Landing Restaurant and is requested on more occasions than all other soups combined.

6 dozen freshly shucked oysters
1 quart oyster liquid
1 cup butter
1 cup diced onions
1 cup diced celery
½ cup diced bell peppers
¼ cup minced garlic
1 (10-ounce) package cooked frozen spinach, thawed and squeezed
½ cup minced andouille sausage
1 cup flour
1½ quarts chicken stock
1 pint heavy whipping cream
½ cup sliced green onions
½ cup chopped parsley
salt and white pepper to taste
½ ounce Pernod or Herbsaint

In a 2-gallon stockpot, melt butter over medium-high heat. Add onions, celery, bell peppers and garlic. Sauté 3–5 minutes or until vegetables are wilted. Using a metal spoon, chop spinach into vegetable mixture then add andouille. Whisk in flour, stirring constantly until a white roux is achieved. Add chicken stock and oyster liquid, one ladle at a time, stirring constantly until all is incorporated. Bring to a low boil, reduce to simmer and cook 30 minutes. Add heavy whipping cream, oysters, green onions and parsley. Continue to cook until edges of oysters begin to curl. Season to taste using salt and white pepper. Stir in Pernod or Herbsaint. Adjust seasonings if necessary. This soup may be garnished with diced yams. NOTE: It is absolutely necessary to use oyster liquid in this recipe. Give your seafood supplier ample time to reserve 1 quart.

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