Monday, September 13, 2010

True Blood Recipes: Lafayette's Cajun Oyster Stew

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


In a large (2-gallon) stockpot, melt butter over medium-high heat. Add garlic, onion and carrot and cook, stirring constantly, until onions are translucent. Add 2 tablespoons Cajun seasoning and stir to combine. Add oyster liquor, seafood stock and tomatoes and bring to a simmer. Cook 10 minutes. Add half-and-half and bring back to a simmer. Add oysters and cook until their edges begin to curl. Add wine or brandy and adjust seasoning to taste. Serve at once in hot soup bowls garnished with croutons, green onions, parsley and paprika.
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.