Creole Oysters

1. 1

   Peel and clean the cardoons.

2. 2

   Set aside in cold water to cover with the lemon juice.

3. 3

   In a heavy saucepan, reduce the cream by half over moderate heat.

4. 4

   While the cream reduces, cook the cardoons in salted boiling water until tender.

5. 5

   Drain and keep warm.

6. 6

   Strain the oyster liquor into the reduced cream and reduce the mixture by one-third to about 2 1/2 cups.

7. 7

   Add the cayenne.

8. 8

   Poach the oysters in the cream for 3 minutes.

9. 9

   Off the heat, stir in the file gumbo powder or add a pinch to each serving at the table.

10. 10

    Drain the cardoons thoroughly and arrange them on a heated deep platter.

11. 11

    Pour the oysters and cream over the cardoons.

12. 12

    Serve in heated soup plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.