MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chesapeake Oyster Bisque
Categories: Shellfish, Soups, Wine, Dairy
Yield: 24 Servings

1 qt Oysters; shucked
1 Bay leaves
2 lg Onions
2 Ribs celery
1/2 c Butter
1/4 c Flour
1/2 ts Salt
1/4 ts White pepper
1 pt Cream
1/4 c Sherry

Slice onions. Dice celery. Drain oysters and save liquid.
Oysters may be chopped or left whole as desired. Add water
to oyster liquid to make 1 quart.

In stock pot, combine bay leaf, one onion, and bay leaf and
simmer for about 1 hour uncovered. Remove from heat; allow
to cool for about 1 hour, strain, and set aside.

In butter, saute remaining onion and celery; cook for about
5 minutes or till pale in color. Add flour and stir well,
but DO NOT BROWN. Add some strained oyster stock: stir well
to prevent lumps from forming. Add remaining stock and heat
till hot and thickened (about 10-15 minutes).

Add oysters and cream. Heat about 5 minutes more. Add the
sherry and ladle into serving bowls and garnish with
chopped parsley.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cajun Corn & Crab Bisque
Categories: Seafood, Vegetables, Herbs, Dairy
Yield: 8 Servings

3 tb Butter
3 tb A-P flour
1 tb Oil
1 lg Onion; chopped
1 tb Minced garlic
1 lg Celery rib; minced
Cajun seasoning *
1 c Chicken broth
1 1/2 c Corn niblets; thawed if
- frozen
1 Bay leaf
2 c Milk
2 c Heavy cream
1 ts Liquid shrimp & crab boil
- seasoning
1 lb Fresh lump crabmeat
1/4 c Chopped green onions
1/2 ts Worcestershire sauce
Salt & black pepper
Add'l chopped green onions;
- garnish

* Tony Chachere's (green can) or Louisana Fish Fry
(orange can) or blend your own - UDD

Melt the butter in a small saucepan over medium heat;
then gradually whisk in the flour. Cook 5 to 7 minutes,
whisking constantly, until a golden roux forms; set
aside.

Heat the oil in a Dutch oven over medium heat. Combine
the onion, garlic, and celery and cook 1 minute. Add the
Cajun seasoning to taste. Stir in the broth, corn, and
bay leaf. Bring to a simmer, then pour in the milk,
cream, and liquid crab boil. When the mixture begins to
simmer, reduce heat to low and simmer 7 minutes. Stir in
the roux, 1 tablespoon at a time, blending thoroughly.

Continue to cook, on low heat, whisking until mixture
thickens. Stir in crabmeat, green onions, and
Worcestershire sauce. Simmer 6 to 8 minutes more.

Season with salt and pepper to taste.

Yield: 8 servings

By Jodi Hanlon

RECIPE FROM: https://www.allrecipes.com

Uncle Dirty Dave's Kitchen

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... One man's theology is another's belly laugh.
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