Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
10 min. |
15 min. |
25 min. |
6 |
362 |
Louisiana Oyster and Brown Rice Bisque
A local favorite with a few healthier ingredients makes this dish great for the holidays and special occasions.
Ingredients:
| 1¼ lbs. - Louisiana Oysters, shucked, rinsed clean, chopped |
| 1 Tbsp. - Canola oil |
| ½ lb. - Spanish or white oniions, chopped |
| 1 tsp. - Liquid Smoke |
| 2 cups - Clam juice |
| 1½ - 2% milk |
| ½ cup - half-and-half |
| 2 Tbsp. - Cornstarch |
| 1½ cups - Brown rice, cooked |
| 1½ Tbsp. - Original TABASCO® brand Pepper Sauce |
| 2 Tbsp. - Flat leaf parsley, chopped |
| 1 Tbsp. - Smoked paprika |
Instructions:
| 1 | In a pot over medium-low heat, add oil, onions and liquid smoke; cover and cook until onions are translucent, 3-4 minutes. Add 2 cups of the clam juice, plus the milk and half-and-half, and bring to a simmer. |
| 2 | Into a bowl with the cornstarch, ladle 3 oz. of the liquid and stir until cornstarch is blended. Then add this mixture back to the saucepan with the rest of the simmering liquid. Stir over medium-low heat until the liquid thickens slightly. Add the Louisiana Oysters, brown rice and TABASCO®; cook until the oysters are fully cooked, 3-4 minutes. |
| 3 | Ladle equal amounts into soup bowls. Garnish with parsley, smoked paprika. |
Cook's Tips:
Buy the brown rice cooked. If you plan on buying uncooked rice add 45 mins to your cooking time
