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The Louisiana Seafood Bible – Oysters

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I’m proud to say that my photo made it on the cover of the new book The Louisiana Seafood Bible: Oysters
! I’m thrilled to be associated with such an informative book, the kind of cookbook I like, not just recipes, but loads of information as well.

From Louisiana Seafood Bible – Oysters

The photo is from my post Drago’s Style Charbroiled Oysters Recipe. The art director of Pelican Publishing in Gretna saw my photo online and contacted me about possibly using it on the cover of an upcoming cookbook about Oysters. Being a Bona Fide Louisiana cookbook Junkie, I knew immediately that it was for the upcoming Oyster volume of The Louisiana Seafood Bible series by Jerald & Glenda Horst, because I already own the other three volumes. 🙂

The Louisiana Seafood Bible: Shrimp
The Louisiana Seafood Bible: Crabs
The Louisiana Seafood Bible: Crawfish

This is a great book, packed with information about the Louisiana Oyster, starting with the long history of the Louisiana Oyster industry, then continuing with every step of oyster production, from harvesting, to processing, to how to recognize quality.

The second half of the book is loaded with recipes from Louisiana home cooks as well from Chefs and restaurateurs, including the recipe for Drago’s Charbroiled Oysters. I haven’t had a chance to try out any of the recipes as of yet, but the ones that I’m looking forward to trying are Baked Oysters Bay Batiste which contains Mexican Chorizo and mushrooms, P&J’s Oyster Rockefeller Soup, Oyster Fricassee, Smoked Pork and Oyster Jambalaya, and Oyster Tasso Pasta. I will keep you posted on how they turn out!

This book is not just another addition to my extensive collection of Louisiana cookbooks, but the one that I’m the most proud of! Maybe one day I will have my own cookbook that will share the shelf with this one.

Here are some of my Oyster Recipes featured on this site:

Angels on Horseback Recipe
Chargrilled Oysters with Artichoke Garlic Cream Sauce
Drago’s Style Charbroiled Oysters recipe
Oysters Bienville
Oyster Dressing
Oyster Omelette
Oysters Roffignac

By the way check out this Bibliography of Louisiana Cookbooks that I put together! Let me know if any of your favorites are missing!

From Louisiana Seafood Bible – Oysters

Be sure and check out my ever growing Index of Creole & Cajun Recipes which provides links to all of the recipes featured at Nola Cuisine!

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Recipes

Shrimp Stock Recipe

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From Nola Cuisine

Chefs and cookbook authors alike sound like broken records when discussing stocks, “…there is no substitute for a well made stock.” But hey, it’s true. There really is no substitute for a well made stock. But can you use that stuff on the grocery store shelves, (which they have the gall to label “stock”), in a pinch? Of course. I use them from time to time myself when I’m out of the real deal, but the results are never, ever as good as homemade.

Stocks add not only a richness of flavor but also of texture when it comes to Chicken and Beef Stock. When chicken or beef stock are made well, that is, slowly cooked over a low flame for hours, they are gelatinous and rich. So rich in fact that when cooled they are the texture of Jello, let’s see Kitchen Basics or Emeril’s brand hold a candle to that. But they do take a lot of time, which brings me to why I love Shrimp Stock, because it takes no time at all, an hour tops.

I always buy shell on shrimp. Why? For the same reason I buy bone in cuts of meat. Stock. The amount of shrimp you’re using for this recipe will produce enough Shrimp Stock for the shrimp recipes calling for it on this site, plus some extra to freeze for later use. Shrimp stock only needs to cook for about 45 minutes to 1 hour, once you reach the simmering point.

Shrimp Stock Recipe

The Shells and tails from 2 lb. of Shrimp
1/2 Cup chopped Onion
1/4 Cup chopped Celery
2 Garlic Cloves
1 Lemon sliced
2 Fresh Bay Leaves
3 Sprigs Fresh Thyme
1 tsp. Black Peppercorns

Add all ingredients to a dutch oven or a moderate sized stock pot. Cover this with cold water, it should be about 6-8 Cups Cups. Bring almost to a boil, reduce the heat to a low simmer. Skim off any scum that rises to the surface. Simmer for about 45 minutes to an hour. Strain through a fine mesh strainer or chinois.

Stock freezes very well. I always break it up into one use batches by putting it into those plastic ziploc containers. Just remember to leave about 1 inch of headroom as it will expand when it freezes.

Be sure and check out my ever growing, Index of Creole & Cajun Recipes, which features links to all of the recipes featured on this site!

Related Posts:

Beef Stock
Shrimp Etouffee Recipe
Shrimp Creole Recipe

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