Email to Rosemary Leibrook      

Recipe Categories: Rcy66y's HOME PAGEAMISH APPETIZERS ARTSandCRAFTS BBQ BEVERAGES BISCUITS BREAD BREADMACHINE BREAKFAST CAKES CAKESandPIES CANDY CANNINGPRESERVING CASSEROLES CHEESECAKE CHILI COBBLERS COFFEECAKE COOKIES COOKINGMETHODS CROCKPOT CUPCAKES DESSERTS DIABETIC Dip DOGTREATS EGGS ETHNIC FISHandSEAFOOD FRUIT GARDENOUTDOORS GrandDaughtersCookB HEALTHBEAUTY ICINGS INGREDIENTEQIIVALENTS INMUG JAMSandJELLIES JarReceipes LeibrookFamilyRecipes LOW-CARB LOWFAT MARINADES MEATS MUFFINS OutdoorCamping PASTA PASTRIES PetixCardellaFamilyCooks Pickles PIES PIZZA POULTRY Punch QuanityCooking RECIPEFORAHOME RELISH RICE RichmondFamilyRecipes SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing SubstitutionChart SweetRolls VEGETABLES VEGETARIAN

LOUISIANA OYSTER BISQUE




Source of Recipe


Cousin In New Orleans, La.


Recipe Introduction


NOTE: This may be made ahead, as it keeps nicely for two days



List of Ingredients




1 pint oysters

1 chicken bouillon cube

1 tsp. grated onion

1 large sprig parsley

1 bay leaf

3 Tbsp. butter

4 Tbsp. flour

1 quart half-and-half

3/4 tsp. salt

Dash of pepper

Dash of garlic salt

Dash Worcestershire sauce

Dash Tabasco sauce

Recipe



Chop oysters fine (this releases all the flavor and makes a strong-flavored bisque) and pour oysters and oyster liquid in a saucepan.

Add bouillon cube, onion, parsley, and bay leaf.

Cook gently for about 3 minutes.

Melt butter in top of large double boiler.

Add flour and stir until blended.

Add half-and-half gradually and cook until thickened. Stir constantly.

Add oyster mixture, salt, pepper, garlic salt, Worcestershire sauce, and Tabasco sauce, and then stir in cream.

Reheat and serve after removing parsley and bay leaf