Ingredients
- 6 ounces chopped bacon
- 1 stick unsalted butter
- 1 cup chopped yellow onions
- 1/2 cup finely chopped celery
- 1/2 cup chopped green onions
- 1 1/2 tablespoons minced garlic
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- Pinch cayenne
- 1/2 teaspoon chopped fresh thyme leaves
- 1/2 cup all-purpose flour
- 1/4 cup dry white wine
- 1 quart oysters, picked over for shells, liquid drained and reserved
- 3 cups milk
- 1/2 cup chopped parsley leaves
- 1/2 cup heavy cream
- Hot sliced French bread, accompaniment
Directions
In a large pot, cook the bacon until crisp and the fat is rendered, 5 to 6 minutes. Drain on paper towels and set aside. Discard all but 1 tablespoon of fat from the pan.
To the fat remaining in the pan, add the butter and melt over medium heat. Add the onions and celery and cook gently, stirring, until soft, about 5 minutes. Add the green onions, garlic, salt, white pepper, cayenne, and thyme and cook, stirring, for 1 minute. Add the flour and cook, stirring, to make a light roux, about 3 minutes.
Add the wine and cook for 1 minute. Add the reserved oyster liquor and milk and bring to a boil. Reduce the heat and simmer until the liquid thickens, about 4 minutes. Add the oysters and parsley and simmer until the oysters start to curl, about 3 minutes.
Stir in the cream and reserved bacon and cook for 1 minute. Remove from the heat and adjust the seasoning, to taste. Serve hot with French bread.
















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By aortolano
Georgia
on January 19, 2013
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This was wonderful!! One of the very best yums ever. Did not use the heavy cream (didn't need it or white wine (didn't have it and only used one pint of oysters (all we had and added 1/2 a fennel bulb (because anywhere there is celery, fennel is yum and a roasted poblano (wasn't sure it fit but it did and diced red & little yukon potatoes. Try it and you'll thank Emeril :
By e6shortnsassi_1...
Burlington, WI
on January 06, 2013
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OMG, Emeril thank you for sharing this I followed your recipe to a "T" except I added a couple pinches of cayenne and at the very end before serving I added a couple pinches of saffron! This could be served in any 5-Star Restaurant! I will use it as a base for clam chowder and fish stew - it was PERFECTION!
By SIMONE23
RENO,NV
on November 02, 2012
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this was so delicious my hubby is creole i add more cayenne for a little more heat this recipe is amazing
Read all 17 reviews