Once again, Louisiana gulf oysters are used to create a masterpiece among cream based soups. This recipe is used on a weekly basis at Lafitte's Landing Restaurant. The great New Orleans chef, Warren Leruth, introduced Cajuns to this dish.
In a two-gallon stock pot, melt butter over medium-high heat. Add artichoke hearts, onions, celery, bell pepper and garlic. Saute five to ten minutes or until vegetables are wilted and artichokes are tender. Remove all ingredients from stock pot and place in food processor equipped with a metal blade. Chop on high speed approximately one minute or until mixture is fairly well pureed. Return to stock pot and bring back to a simmer. Using a wire whisk, sprinkle in flour, stirring constantly until white roux is achieved. (see roux technique) Add chicken stock and oyster liquid, one ladle at a time, stirring constantly until all is incorporated. Bring to a low boil, reduce to simmer and cook thirty minutes. Add oysters, heavy whipping cream, green onions and parsley. Return to a boil, and cook until edges of oysters begin to curl. Season to taste using salt and white pepper.