Courtesy of Chef Aaron Burgau of Patois New Orleans.
- 1 gallon fresh Louisiana oysters, chopped, in their liquor
- 1 lb. bacon, finely diced
- 3 lbs. potatoes, small dice
- 3 leeks, small dice
- 2 Tbsp. garlic, minced
- 4 stalks celery, small dice
- 1 lb. butter
- 1 cup all-purpose flour
- 1 fennel bulb, small dice
- 1 cup white wine
- 1 cup bay leaves
- Salt and pepper, to taste
- Creole seasoning, to taste
- A dash of Original TABASCO ® brand pepper sauce
- 1 cup heavy cream
- A dash of Herbsaint (or any anise-flavored liquor)
1.) Heat 8-quart saucepan and add bacon. Cook until bacon is crisp.
2.) Pour off the fat, add 1/2 pound of butter and melt.
3.) Add leeks, fennel and celery and sweat for 3-4 minutes.
4.) Next, add garlic, 1 tsp. salt and pepper and cook for 15 seconds, stirring constantly. Add wine and cook until absorbed.
5.) Add flour and stir constantly for 5 minutes. Add oyster liquor and potato, bringing to a simmer and cook for 15-20 minutes.
6.) Add heavy cream and chopped oysters and cook for another 10 minutes.
7.) Taste for salt and pepper and add a couple of dashes of Tabasco and Creole seasoning to taste. Finish with a dash of Herbsaint. Serve hot.