Oyster Bisque

2-1/2 doz. oysters and liquid
3 tbsp. butter
1 tbsp cooking oil
1 qt. hot water
2 tbsp. green onion
1 med. onion, chopped fine
1/3 cup celery, sliced thin
3 tsp. chopped parsley
1 dash cayenne
2 tsp. chopped parsley
Salt and pepper to taste

Clean and pick over oysters, reserving liquid. Separate soft portions from hard muscle and put hard parts through food grinder or chop very fine. Make a roux out of butter and oil and flour. Let brown. Add all seasoning except parsley. cook until soft and lightly browned. Add water and boil for 25 minutes, then add oysters and oyster liquid. Again bring to a boil. Add parsley and cayenne.

Serves 6.

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Cajun Country -- New Iberia, Louisiana