Eggplant and Oyster Stew - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Eggplant and Oyster Stew

Airdate: March 14, 2017. Source: Chef John Folse.

Prep Time: 2 Hours

Yields: 8–10 Servings

Comment:

Typical of most vegetables served in South Louisiana, the eggplant is also prepared in stews and casserole style. By combining seafood and vegetables, the Cajuns and Creoles are able to create a much heartier dish for the table.

Ingredients:

2 medium eggplants, peeled and chopped

1 quart oysters, liquid reserved and divided

1 tbsp olive oil

4 slices bacon

4 tbsps butter

4 tbsps flour

1 cup diced onions

½ cup diced celery

1 cup diced bell peppers

¼ cup sliced garlic

2 quarts chicken stock

1 cup heavy whipping cream

¼ cup chopped basil

salt and black pepper to taste

granulated garlic to taste

Method:

In a large, heavy-bottomed pot, heat oil over medium heat. Add bacon and cook 5–7 minutes or until crispy and fat is rendered. Using tongs, transfer bacon to paper towels and set aside to drain. Into hot bacon fat, add butter, then gradually add flour cooking for 4–6 minutes or until a light brown roux is achieved. Add onions, celery, bell peppers and sliced garlic then cook 3-5 minutes or until vegetables are wilted, stirring occasionally. Add eggplant and cook 2–3 minutes. Add stock and bring to a boil. Reduce heat, cover and simmer 45–50 minutes or until eggplants are very soft, stirring occasionally. Add reserved oyster liquid and ¼ of oysters to pot and cook 5 minutes. Working in batches, transfer soup to a food processor or blender and puree until smooth. NOTE: If a handheld immersion blender is available, it may be used for ease of preparation. Return soup to pot over medium heat. Bring to a simmer and cook 10–15 minutes, stirring occasionally. Simmer 20 minutes, stirring often, then add remaining oysters and cream. Simmer 5 minutes or until oysters are just cooked. Blend in basil then adjust seasonings to taste with salt, pepper and granulated garlic. Ladle soup into warm serving bowls. Crumble reserved bacon over soup and serve hot.

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