A perennial New Orleans favorite, this soup gets an incredible depth of flavor from the reserved liquid of both the oysters and the artichokes. Oyster liquor is one of those hidden kitchen treasures that adds unmatched richness to a dish, so I always recommend saving it. There’s simply no reason to let all that incredible flavor go to waste!
During my 18+ years in New Orleans kitchens, this soup was in constant rotation as the soup of the day at the Columns Hotel, and I prepared it countless times at other establishments across the city. However, the inspiration to finally make it at home struck a few weeks ago after ordering it at the Jourdan River Steamer. It was so spectacular that it instantly brought back memories of the version I had been making for years.
When our server listed the daily specials and mentioned Oyster Artichoke, we just had to order two cups—and it was amazing! We were so glad we did; the moment we got home, the ingredients went straight onto the shopping list. After a quick trip to Rouses Supermarket for two pints of shucked oysters, it was time to cook.
Ironically, I had never gotten around to posting my own recipe on the CCR. This felt like the perfect opportunity to finally contribute it to the documentation project. Some recipes just deserve to be written down, so I’m thrilled to share this one for the very first time!
Ingredients 4 tablespoons (1/2 stick) unsalted butter ½ teaspoon Cajun Spice Blend 1 teaspoon thyme 1 cup yellow onion, diced 1 cup celery, diced 1 tablespoon minced garlic 1 cup chopped green onions, divided white parts and green parts ½ cup all-purpose flour 2 cans of artichoke hearts, liquid drained and reserved, long leaves cut and separated 2 pints raw oysters, liquor reserved, divided 4 cups of stock; seafood, chicken or vegetable or a combination of them 1 tablespoon Worcestershire sauce 1 cup heavy cream Kosher salt White pepper
Preparation
In a 4-quart stockpot, melt the butter over medium heat. Add the yellow onions, white parts of green onions, celery, Cajun spice blend, and thyme. Stir well, and cook until for 5 minutes, or until onions are translucent. Add the garlic and stir well. Cook for 2 minutes.
Add the flour and stir well to make a blond roux. Continue to stir and cook for 3 to 5 minutes.
Add stock, reserved oyster liquor, reserved artichoke liquid and Worcestershire sauce. Using a wire whip, whisk into a smooth consistency. Continue to simmer until slightly thickened.
Add the cut artichoke leaves and four oysters, stir well, and cook until the oysters are curled on the edges. Turn off the heat, let cool for a few minutes. With an immersion blender blend the soup until smooth.
Bring to a simmer over medium heat, then add the remaining artichoke hearts, remaining raw oysters, and heavy cream. Continue to simmer for 5 to 6 minutes. Add the remaining chopped green onions, then season with salt and white pepper to taste.
September 24th, 2025 · Comments Off on 31 Years a Wedding Cake Revisited
It was 31-years ago today (09/24/1994) that Monique and I went down to the chapel and got married! Actually, the ceremony was performed by Albert D’Orlando, minister emeritus at the Unitarian Universalist Church in New Orleans, LA, and held at the then Lakewood Country Club on Gen De Gaulle Drive in Algiers, LA.
It was a Saturday in late September, and the air was crisp, a perfectly beautiful day in 1994, the high temperature was around the mid-seventies with clear skies too. And just like this morning, 31 years ago I was busy putting the final touches on our 3-tier wedding cake. A white cake with a white buttercream icing with Chambord flavored cake and a basketweave piping with green ivy vines and red rose flowers. Just about the same as today, slight differences are that I made a yellow cake, with a yellow buttercream icing, a raspberry filing between the two layers, basketweave icing with the green ivy vines and pink rose petals adorn the outside of the cake layers. No need to make the 3-tier 75-portion cake today, I made just the top layer, a 6″ cake with 2 one and half inch layers.
Here’s a little before and after images, first the cake I made 31-years ago today!
Wedding Cake 31-years ago
And here is the cake I made this morning, 09/24/2025.
Wedding Cake 09/24/2025
Wedding Cake 09/24/2025
This recipe which follows the same as 31-years ago, with just a few slight variations including halving the recipes for the yellow wedding cake and the raspberry puree recipe. I made a full batch of the neoclassic buttercream icing recipe which was utilized for the raspberry filing and icing the cake as well as piping out the basketweave on the outside. I had to purchase 1 Duncan Hines Buttercream Icing container at Dollar General to finish the green ivy vines and pink roses. All told, this wedding cake requires 4 separate recipes, the cake recipe, the raspberry puree recipe, the icing recipe, and the filing recipe from The Cake Bible cookbook. I’ve had my original copy of this cookbook since the early 1990’s, it was originally published in 1988. If you don’t have the cookbook, you may find some of the recipes on Real Baking with Rose.
I love this cookbook, it is a treasure trove of excellent recipes! I’ve made several others including the Chocolate Oblivion Torte, a flourless cake served with the raspberry puree sauce, the same as the filing I made this morning. The Creme Anglaise recipe is also fantastic.
Comments Off on 31 Years a Wedding Cake RevisitedTags:Recipes
April 2nd, 2025 · Comments Off on Vote for me in the Favorite Chef competition
I’ve entered into the Favorite Chef competition. The winner will take home $25,000, appear in Taste of Home magazine, and cook with celebrity chef Carla Hall!
CELEBRATING CHEFS
Since 2023, the Favorite Chef competition has been igniting the culinary world, uniting top chefs, passionate home cooks, and creative food artists in an epic showdown of skill and flavor—all while supporting James Beard Foundation!
Voting started March 31st at 11AM PDT
The first cut is on Thursday the 10th of April at 7PM PDT
