In Louisiana, the holiday season starts with Thanksgiving and continues all the way through Mardi Gras Day, so every once in a while, we need to treat ourselves to something a little lighter. Here, we lightened up a decadent oyster stew and got to use one of our favorite time-saving tricks: freshly shucked Louisiana oysters.
- 2 russet potatoes, peeled and quartered
- 2 cups whole milk
- 2 cups seafood stock
- 1 tablespoon Pernod Ricard*
- 1 pint fresh oysters, drained (reserve oyster liquor)
- ¼ cup unsalted butter
- 1 shallot, minced
- 1 clove garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon celery salt
- Garnish: hot sauce, chopped fresh thyme
- In a medium saucepan, add potatoes and water to cover; bring to a boil over medium-high heat. Cook until fork tender, 8 to 10 minutes. Drain, and set aside.
- In a small Dutch oven, heat milk, stock, and Pernod over medium heat until steaming. Add oysters and reserved oyster liquor; cook until edges of oysters begin to curl, 4 to 5 minutes. Remove oysters from liquid, and set aside; reserve poaching liquid in Dutch oven.
- In a small skillet, melt butter over medium heat. Add shallot, garlic, kosher salt, and pepper; sauté until fragrant. Add flour; cook, whisking constantly, until incorporated and bubbly, 1 to 2 minutes. Add shallot mixture to poaching liquid, whisking to combine. Add potatoes, Worcestershire, and celery salt; using an immersion blender, blend until smooth. Reduce heat to low; add oysters, and spoon into bowls. Garnish with hot sauce and thyme, if desired.
Find more delicious recipes like this one in our newest issue of Louisiana Cookin’.