Oyster & Artichoke Soup

Bayou Monday

This oyster soup is made with a cream base and is extra rich with added flavors - not your typical oyster soup recipe. Enjoy!

Below the recipe are a few vintage photos of oyster harvesting in the bays around Bayou la Batre, just south of Mobile and of children used in the shucking factories during the early 1910's.

Oyster & Artichoke Soup

8 to 10 servings


1 cup (2 sticks) melted butter (margarine will work)
1 cup chopped onions 
1 cup chopped celery
1/2 cup chopped bell pepper
1/4 cup (3 tablespoons) diced garlic
1/2 cup finely diced pork Tasso
1 cup all purpose flour
2 teaspoons Cajun seasoning mix
6 cups chicken stock (if using bouillon add a few more cubes)
4 cups oyster liquor
1 teaspoon hot sauce
1 pint heavy whipping cream
4 to 6 dozen medium to small shucked oysters
1 -14 ounce can quartered artichoke hearts, drained 
1/2 cup sliced fresh green onions
1/2 cup chopped fresh parsley
Salt, white and black pepper to taste
Few dashes of hot pepper sauce


In a 2-gallon soup pot over medium heat, melt butter and add onions, celery, bell pepper and garlic. Sauté for about 10 minutes (don't brown them).
Add Tasso and stir to incorporate. Sprinkle in the flour stirring constantly until well blended being careful not to scorch it. Stir in the Cajun seasoning.
Add chicken stock a cup at a time stirring constantly (do not allow mixture to cool down too much) keeping the mixture hot. Add the oyster liquor a little at a time stirring all while. Stir in the hot sauce.
Bring to a boil then reduce heat to a low simmer (no more boiling) and cook for 30 minutes.
Add heavy whipping cream, oysters, artichokes, green onions, parsley and pepper. Do not add the salt yet. Cook for another 20 minutes stirring occasionally, remove a little to cool and taste. Add salt accordingly. The oysters and liquor may be salty enough not to have to add salt.