Ingredients
1 tablespoon minced garlic
1 medium onion, finely chopped
1 medium carrot, finely diced
2 tablespoons Cajun seasoning, plus more to taste
2 pints oysters (with liquor), drained and liquor reserved
1 quart seafood stock
1 (10-ounce) can Rotel tomatoes, pureed
1 quart half-and-half
1/4 cup white wine or brandy Garlic croutons
Instructions:
Note: It is not difficult to make your own seafood stock. This method makes about 2 1/2 quarts. Use 1 quart for this recipe and freeze the remainder. Place about 2 pounds fish heads and/or bones and/or shrimp shells in a large pot with some trimmings from onions, celery and carrots in 3 quarts water, or enough to cover. Bring to a boil and simmer 35 to 45 minutes. Strain.
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