Bayou Baby

48 oz half-and-half
8 oz roux, cold
1 tsp Tony Chachere’s Creole Seasoning
12 oz Brie
4 oz fish base
2 cups J. Roget Champagne
15 oz oysters
15 oz oyster juice
Salt and white pepper to taste
2 Portabella mushrooms

Put half-and-half in a thick bottom pot. Heat nearly to boil. Add roux and Tony Chachere’s Creole Seasoning to thicken and season. Simmer the mixture for 10 to 15 minutes. Add Brie, stirring constantly to melt. Add fish base, strain and return to pot. In a separate pot, cook oysters in their own juice. Strain oyster mixture into first pot and then add oyster, juice and J. Roget Champagne to mixture. Add salt and white pepper to taste. Serve the mixture over Portabella mushrooms.


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