New Orleans Stuffed Mirliton
Filled to the brim with seafood, meat, and vegetables, @flychefaldenb takes these New Orleans Stuffed Mirlitons…Get Recipe
Tony Chachere’s is the Official Louisiana Cookin’ Test Kitchen Seasoning Partner. As part of the partnership, the Test Kitchen cooked up this Dark Oyster Stew. The chefs in the Test Kitchen say this version of oyster stew shakes things up with a dark brown roux and is packed with plump, briny oysters.
1/2 Cup Unsalted Butter
1/2 Cup All-Purpose Flour
1 Cup Chopped Shallot (About 2 Shallots)
3/4 Cup Red Bell Pepper, Chopped (About 1 Bell Pepper)
1/2 Cup Celery, Chopped
1/3 Cup Poblano Pepper, Chopped (About 1 Pepper)
1 Tablespoon Garlic, Chopped (About 3 Large Cloves)
1 Tablespoon Tony’s No Salt Seasoning
1 Container (32 Ounces) Chicken Broth
5 Containers (8 Ounces) Shucked Oysters, Drained (Reserve Oyster Liquor)
Sliced French Bread, to Serve
Garnish: Chopped Fresh Parsley, Sliced Green Onion
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