MAKES 4 SERVINGS
- 2 tablespoons unsalted butter
- 2 medium sized onions, cut in a small dice
- 2 tablespoons all-purpose flour
- 2 quarts seafood broth
- 2 cups whole or 2 percent milk
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- pinch of saffron threads (optional)
- 24 jumbo (U–10 count) Gulf shrimp, peeled and deveined
- 24 Gulf oysters, drained
- 8 ounces Gulf redfish, cubed
- hot French bread
Melt butter in a small stock pot set over medium-high heat. Add onion and cook until lightly caramelized, about 8 minutes. Reduce heat to low, sift in flour slowly, whisking constantly until a creamy texture is achieved.
Add broth, whisking constantly. Increase heat to medium-low and simmer until slightly thickened, 5 to 7 minutes, whisking vigorously to avoid the formation of lumps. Add milk and Worcestershire, whisking constantly to incorporate. Season with salt and saffron, if using. Simmer for 5 minutes to marry flavors. Do not allow soup to boil or it will curdle.
Add seafood to broth mixture and cook until shrimp are pink, oysters have lightly curled at the edges, and fish is opaque, about 5 minutes. Serve hot with French bread.
Recipe courtesy of Louisiana Cookin’