What’s For Dinner?
Spicy Oyster Stew - from Comeaux's Louisiana Bar & Grill
(First star is lowest, fourth star is highest)
From the Menu Of . . . Comeaux's Louisiana Bar & Grill
9925 Haynes Bridge Road, Alpharetta
Q: My husband and I really enjoy dining at Comeaux's. On one visit the soup of the day was oyster stew. It was very spicy, and the flavor was fabulous.
-- Carolynn Andrew, Atlanta
A: Mark Comeaux was an engineer from Lafayette, La. He came to Atlanta in 1987 and followed his heart's desire -- to own a restaurant that served up the authentic Cajun food he loved.
Hands on time: 10 minutes Total time: 40 minutes Serves: 8
1/4 pound (1 stick) butter
1 tablespoon minced garlic
1 medium onion, finely chopped
1 medium carrot, finely diced
2 tablespoons Cajun seasoning, plus more to taste
2 pints oysters (with liquor), drained and liquor reserved
1 quart seafood stock (see Note)
1 (10-ounce) can Rotel tomatoes, pureed
1 quart half-and-half
1/4 cup white wine or brandy
Note: It is not difficult to make your own seafood stock. This method makes about 2 1/2 quarts. Use 1 quart for this recipe and freeze the remainder. Place about 2 pounds fish heads and/or bones and/or shrimp shells in a large pot with some trimmings from onions, celery and carrots in 3 quarts water, or enough to cover. Bring to a boil and simmer 35 to 45 minutes. Strain.
Instant soup base called Better Than Bouillon, available at Harry's Farmers Market and other stores, is an acceptable substitute. It comes in shrimp, lobster or seafood varieties.
To garnish: chopped green onion tops, chopped fresh parsley and paprika