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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From The Times-Picayune: This little-seen recipe for a classic looks unchanged from the time the restaurant opened in 1919. It's one of 49 recipes in Kit Wohl's New Orleans Classic Seafood (Penguin Publishing.) Ingredients:
3 1/2 cups water |
2 dozen oysters, freshly shucked, drained |
1/2 cup celery, chopped |
1/2 cup green onion, chopped |
1/2 cup onion, chopped |
1/4 cup unsalted butter |
1/2 teaspoon garlic, finely chopped |
1/8 teaspoon thyme, dried |
1/8 teaspoon red pepper, ground |
1 bay leaf |
3/4 cup heavy whipping cream |
2 cups whole milk |
1/2 cup all-purpose flour |
1 teaspoon kosher salt (sea salt ok) |
1/4 teaspoon white pepper, ground |
Directions:
1. In a medium saucepan bring the water to a boil. Add the oysters and cook for 3 minutes. Remove oysters with a slotted spoon and reserve 3 cups of liquid.
2. In a Dutch oven over medium heat, cook celery and onions in 1 tablespoon of butter, stirring constantly until tender. Stir in 2 1/2 cups of the reserved liquid, garlic, thyme, red pepper and bay leaf; bring to a boil. Stir in the cream. Reduce the heat and simmer 5 minutes. Stir in the milk and return to a simmer.
3. Melt the remaining butter in a small saucepan over low heat. Add the flour, stirring until smooth. Cook 1 minute, stirring constantly, then cook for about 3 more minutes until smooth (the mixture will be very thick).
4. Gradually add the flour mixture to the saucepan, stirring with a wire whisk until blended. Add oysters, salt and white pepper. Cook until thoroughly heated. Remove from heat, discard bay leaf and serve immediately.
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