Tabasco Classic: Chilled Louisiana raw oysters and Tabasco sauce go together like caviar and champagne. Oysters are great in cooked dishes, too, such as our satisfying bisque. Add a finishing dash of Tabasco sauce to each bowl of oyster stew, clam chowder or seafood bisque before serving.
Dice the oysters and put them in a saucepan with the reserved liquor. Over medium-low heat, slowly bring the oysters to a boil; remove from the heat. Scald the milk with the onion, celery, parsley and bay leaf, then strain out the seasonings. In a large saucepan, blend the butter with the flour, salt and Tabasco sauce. Slowly stir in the milk, and stir over low heat until thickened. Add the oysters and their liquor, and stir for 1 minute, until heated through. Pour into serving bowls and sprinkle with chives. From: The Tabasco
Your Oyster Bisque ** is ready. Happy cooking!
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