Creole Oysters

Creole Oysters
For 46 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 62 calories, 1g of protein, and 6g of fat each. It is a good option if you're following a gluten free, primal, and pescatarian diet. A mixture of cardoons, heavy cream, gumbo file, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 2 hours.

Instructions

1
Peel and clean the cardoons. Set aside in cold water to cover with the lemon juice.
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Lemon JuiceLemon Juice
WaterWater
2
In a heavy saucepan, reduce the cream by half over moderate heat. While the cream reduces, cook the cardoons in salted boiling water until tender.
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CreamCream
WaterWater
Equipment you will use
Sauce PanSauce Pan
3
Drain and keep warm.
4
Strain the oyster liquor into the reduced cream and reduce the mixture by one-third to about 2 cups.
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LiquorLiquor
OystersOysters
CreamCream
5
Add the cayenne. Poach the oysters in the cream for 3 minutes.
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Ground Cayenne PepperGround Cayenne Pepper
OystersOysters
CreamCream
6
Off the heat, stir in the file gumbo powder or add a pinch to each serving at the table.
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GumboGumbo
7
Drain the cardoons thoroughly and arrange them on a heated deep platter.
8
Pour the oysters and cream over the cardoons.
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OystersOysters
CreamCream
9
Serve in heated soup plates.
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SoupSoup
10
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Equipment

DifficultyExpert
Ready In2 hrs
Servings8
Health Score3
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