Oyster Bisque

Prep: 20-30 minutes Cook: 35-50 minutes Serves: 6-8

Ingredients

60 oysters

3 quarts fish stock

8 ounces onion, diced

4 ounces butter

12 ounces converted long-grain rice

1 1/2 pints heavy cream, heated

Carolina Cooker® Hot Sauce, to taste

Worchester sauce, to taste

1/2 teaspoon salt

2 tablespoons parsley, chopped

Step 01: Place oysters in a pot with the stock. Steam until they open. Immediately strain broth.

Step 02: Remove oyster meat from shell. Reserve broth. Sauté onions in butter.

Step 03: Add rice and oyster broth. Simmer until rice is soft. Puree soup.

Step 04: Chop half the oysters. Add to soup. Reserve remaining oysters for garnish.

Step 05: Add heavy cream. Adjust consistency. Season to taste with Carolina Cooker hot sauce, Worcestershire sauce, and salt.