Oyster & Shrimp Bisque, Creamy, Cheesy Goodness
New Orleans style bisque is a creamy delicious dish served with French bread. This is a cross of Oysters Bienville and Oysters Rockefeller made into a dip or hearty soup and can be served as an appetizer. Call it what you want but this creamy seafood cheese sauce is perfect for toasted French bread and perfect for the holidays.
OYSTER SHRIMP DIP
INGREDIENTS:
1 STICK OF BUTTER
½DICED BELL PEPPER
½ DICED LARGE ONION
5 CLOVES MINCED GARLIC
3 SLICES OF BACON DICED
1 BUNCH OF CHOPPED SPINACH
OLIVE OIL
4 TBS OF FLOUR
6 OZ OF SHRIMP STOCK
6 OZ OF OYSTER LIQUOR
16 OZ OF WHIPPING CREAM
½ CUP OF BREAD CRUMBS
2 TBS OF CAJUN SEASONING
2 OZ OF HOT SAUCE
FRENCH BREAD SLICES
SOFT BUTTER FOR BREAD
½ LB OF SHRIMP CHOPPED
1 QT OF FRESH OYSTERS
½ cup grated Parmesan cheese
½ cup of shred provolone/mozzarella cheese
RECIPE:
Fry bacon till crispy and add chopped spinach. Cook till wilted and remove from pan.
Add olive oil and melt butter then add all vegetables to cook till tender,
Add flour to make a blonde roux then add the bacon and spinach back to the pan.
Saute for 5 minutes then add shrimp and oyster liquor while stirring.
Add whipping cream and simmer while stirring till it thickens up, maybe 5 minutes.
Turn off the heat and add the cheese while stirring
Fill up a stoneware dish ½ way with the cheese sauce then layer the oysters with more cheese and breadcrumbs, top it off with the rest of the cheese sauce, cheese and breadcrumbs.
Bake at 400 for 20 minutes then broil on high for 10 minutes.
Top with more cheese and serve with toasted French bread.
Here's the hot sauce I used, he has some great sauces that are packaged perfect for gifts. I'm not sponsored and just telling you this is some good hot sauce, give it a try.
Scroll down to Louisiana hot sauce and you can see for yourself, 1st Place.
#BestCajunRecipes, #Cajunfood, #Oystershrimpbisque
Spinach Artichoke Dip | Byron Talbott
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KITCHEN EQUIPMENT:
OXO Good Grips Container:
Mini Carafe:
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Induction Stove Top:
All Clad Sauce Pot:
Boos Maple Cutting Board:
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INGREDIENTS:
-Dip:
3 globe artichokes
1/2 lb baby spinach, blanched & pressed
3 tbsp butter
1 tbsp flour
3-4 tbsp grated parmesan cheese
3-4 tbsp diced english white cheddar
2 cups whole milk
2 tbsp cream cheese
1 tsp garlic powder
1 tsp onion powder
salt & pepper to taste
-Bread
1 medium soft baguette
1 tbsp chopped rosemary
1 tbsp chopped thyme
1 tbsp grated parmesan cheese
1 tbsp olive oil
salt & pepper to taste
How to Make Oysters Rockefeller | Get Cookin' | Allrecipes.com
Most of us have had oysters Rockefeller, but have you ever made them? In this video, learn how to make this retro recipe with Chef Nicole McLaughlin. Start by quickly boiling the oysters, and then carefully open them. Next, make the famous spinach and cheese sauce that goes on top. After a quick broil, this classic seafood appetizer is ready to eat, and you should serve them bubbling and hot out of the oven.
#Allrecipes #Oysters #Rockefeller #Appetizer #Seafood #Food
Get the recipe at:
00:00 Introduction
00:04 How To Prepare Oysters
00:49 How To Make Rockefeller Sauce
1:55 How To Top Oysters
2:24 Taste Test
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Rustic Southern Oyster Stew
This oyster stew recipe is rustic and comforting, with loads of plump oysters simmered in a creamy, buttery, delicate stew that you can spice up however much you like! This is a Louisiana-style oyster stew, more of a Cajun or Creole recipe, very rustic, southern U.S.
CHAPTERS:
0:00 Rustic Southern Oyster Stew
0:20 Make Roux
1:34 Add Veggies
2:15 Add Seasonings, Milk & Oyster Liquor
3:19 Add Remaining Ingredients
4:04 Oysters
5:25 Serving
6:08 Taste
THINGS YOU’LL NEED:
4 tablespoons butter
3 tablespoons flour
1 small onion chopped
1 small bell pepper, chopped. Use jalapenos for a spicier version
1 stalk celery chopped
1 tablespoon Cajun seasonings
2 cups milk
1/4 cup oyster liquor reserved from the shucked oysters
Salt and pepper to taste
1/4 cup chopped parsley
1/4 cup chopped green onions
3 cloves garlic minced
Dash of hot sauce
2 dozen oysters shucked and drained (you can use canned oysters)
For Serving: Extra chopped parsley pads of butter (optional), chili flake, extra hot sauce, soda crackers or oyster crackers
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I had so much fun making this! What other videos would you like to see?
-Mike
#seafood #oysters #recipevideo #recipe #stew
Bringing It Home - Chef John Folse - Oysters Dunbar
Ingredients
3 dozen oysters, divided
1 cup reserved oyster liquid
12 oyster shells
2 cups artichoke hearts
¼ pound butter
½ cup diced onions
¼ cup diced celery
¼ cup diced red bell pepper
¼ cup diced yellow bell pepper
¼ cup minced garlic
¼ cup flour
2 cups heavy whipping cream
1 tsp Worcestershire sauce
1 tsp Creole seasoning
¼ cup sliced green onions
1 tbsp chopped basil
1 tsp chopped thyme
¼ tsp nutmeg
salt and black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
3 cups Italian bread crumbs, divided
Cooking Instructions
Preheat oven to 375°F. Wash oyster shells once or twice with hot soapy water then rinse under cold running water to remove soap. Keep shells in cold water until ready to use. Drain and rinse artichokes well under cold running water. Chop 2 dozen oysters and all artichoke hearts into bite-sized pieces then set aside. In a Dutch oven, melt butter over medium-high heat. Add onions, celery, bell peppers and minced garlic. Sauté 3–5 minutes or until vegetables are wilted. Blend in chopped oysters and artichoke hearts and sauté 5–7 minutes. Whisk in flour and stir constantly to create a white roux. Add cream and reserved oyster liquid, stirring constantly until a slightly thickened sauce is achieved. Add Worcestershire, Creole seasoning, green onions, basil, thyme and nutmeg. Season lightly with salt, pepper, granulated garlic and hot sauce. Cook 7–10 minutes then remove from heat. Stir in 2 cups bread crumbs until mixture resembles a stuffing. Place 1 whole oyster in the center of each oyster shell and top with an equal portion of stuffing. Place oyster shells on a cookie sheet and sprinkle with remaining bread crumbs. Bake 30 minutes or until stuffing is heated thoroughly. It is important for oysters to be hot and fully cooked. Serve 2 as an appetizer or 4 as an entrée.
How to Make Hot Spinach and Artichoke Dip | Get Cookin' | Allrecipes.com
The spinach artichoke dip in this video is simple to make and delicious. No matter how many years go by, this creamy dish remains a crowd pleaser. It's cheesy and fragrant, and if you don't like artichokes, don't worry — you'll never know they're in there! Chef Nicole McLaughlin has all the tips and tricks you need to produce this classic appetizer.
#Allrecipes #Spinach #Artichoke #Dip #Appetizer #GetCookin
Get the recipe at:
00:00 Introduction
00:14 Mixing The Cheese Base
1:06 How To Add The Vegetables
1:30 How To Bake The Dip
2:17 Taste Test
Allrecipes test kitchen chefs share all the basics on your favorite recipes, kitchen tips, food facts, and cooking techniques.
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How to Make Hot Spinach and Artichoke Dip | Get Cookin' | Allrecipes.com