• Tommy Centola

Oyster and Parsley Chowder with Parmesan Tuiles from Emeril

Updated: Jan 4

Here is another recipe from Emeril’s Creole Christmas cookbook. Oysters and Christmas go hand in hand. This great soup is a perfect addition to any meal, especially Christmas.

3/4 pound Bacon, chopped (about 2 cups)

2 cups chopped Yellow Onions

2 cups chopped Celery

1 cup chopped Carrots

1 1/2 teaspoons Salt

1/2 teaspoon Cayenne

6 Bay Leaves

3/4 cup bleached all-purpose Flour

8 cups Chicken Stock

1 1/2 pounds baking Potatoes, peeled and diced (about 2 cups)

1 cup Half-and-Half

1/2 cup finely chopped fresh Parsley leaves

50 shucked Oysters with 1 cup Oyster liquor

1/4 teaspoon Tabasco sauce

1/4 teaspoon Worcestershire sauce

Parmesan Tuiles

Fry the bacon in a large nonstick stockpot over medium heat until slightly crisp. Add the onions, celery, carrots, salt, cayenne, and bay leaves and cook, stirring, until the vegetables are soft and tender, about 10 minutes. Add the flour and stir to blend. Cook until golden, about 10 minutes, stirring occasionally. Add the chicken stock and bring to a boil. Add the potatoes and simmer until they are fork-tender, about 15 minutes. Add the half-and-half and parsley and simmer for 5 minutes.

Add the oysters with their liquor, the Tabasco, and Worcestershire. Simmer until the edges of the oysters curl, about 2 minutes. Do not overcook the oysters. Remove the bay leaves and serve hot with the tuiles on the side.

Parmesan Tuiles

1 3/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese

Preheat the oven to 350ºF.

Line a baking sheet with parchment or waxed paper. For each tuile, spread 3 tablespoons of the grated cheese on the paper to form a 3-inch round. Bake until golden brown, about 12 minutes.

Cool for 1 minute. Using a metal spatula. Transfer the tuiles to another piece of parchment or waxed paper and cool completely. Use immediately or store in an airtight container for up to 24 hours.

Enjoy!!!

Now Available on IBooks You Can’t Keep New Orleans Out Of The Cook

0 views

​© 2023 by AMBROSIA. Proudly created with Wix.com