This week’s Favorite Celebrity Chef #SundaySupper theme was a blast from the past for me. While I count Alton Brown, Paula Deen, Tyler Florence and Emeril Lagasse, among my favorite celebrity chefs, it wasn’t one of their dishes that was top of mind for me.
You know how there are dishes you will always remember because they just blow you mind for one reason or another? Well, I’ll never forget the first time I had Blackened Redfish. That was probably 30 years ago, yet I can still recall it like it was yesterday. Those layers of sassy Cajun spice and flavors took my taste buds to a place they’d never been before!
The man who put Blackened Redfish on our culinary maps was Chef Paul Prudhomme. Chef Paul’s claim to fame is the legendary K-Paul’s Louisiana Kitchen in the French Quarter of New Orleans, which he and his wife Kay opened in 1979. Prior to opening K-Paul’s Prudhomme was the executive chef at the another iconic New Orleans restaurant, the Commander’s Palace, where he was succeeded by Emeril Lagasse. According to Wikipedia…
Prudhomme has been credited with popularising cajun cuisine and in particular blackened redfish during the 1980s, and has been credited with introducing the turducken.
His cookbook Paul Prudhomme’s Louisiana Kitchen, published in 1984, was awarded the Culinary Classic Book Award in 2012 by the International Association of Culinary Professionals. That’s were I got the recipe for his Oyster and Brie soup. It’s a recipe I’ve had my eye on for years and finally decided to make for this week’s Favorite Celebrity #SundaySupper theme.
The soup is creamy but not too heavy ( I think of it as a Cajun Oyster and Brie bisque) with a slightly peppery kick that reminds me of an Etouffe. It was a fabulous pairing with the sparkling wine (Crémant) I used in the soup.
- 3 dozen small to medium oysters in their liquor, about 18 ounces
- 4 cups cold water
- ½ pound (2 stick) unsalted butter
- ½ cup all-purpose flour
- 1 cup coarsely chopped onions
- ½ cup coarsely chopped celery
- ½ tsp. white pepper
- ½ tsp. ground red pepper
- 1 lb fresh brie cheese, cut in small wedges, with rind on
- 2 c. heavy cream
- ½ champagne, optional
- Combine oysters and water; stir and refrigerate at least 1 hours. Strain and reserved the oysters and oyster water; refrigerate until ready to use.
- In a large skillet melt the butter over low heat. Add the flour and beat with a metal whisk until smooth. Add the onions and celery; sauté about 3 minutes, stirring occasionally. Stir in peppers and sauté about 2 minutes more. Set aside.
- In a 4-qt saucepan, bring oyster water to a boil. Stir in the sautéed vegetable mixture until well mixed. Turn up heat to high. Add cheese; coo until cheese starts to melt, about 2 minutes, stirring constantly. (Be careful not to let the cheese scorch.)
- Lower heat to simmer and contue cooking for about 4 minutes, stirring constantly. Remove from heat, strain soup and return to pot. Turn the heat to high and cook about 1 minute, stirring constantly. Stir in cream; cook until close to a boil about 2 minutes. Stir in champagne, if desired.
- Turn off heat and add oysters. Let pan sit for about 3 minutes to plump oysters. Serve immediately.
Speaking of wine pairings, I’m also offering wine pairings for this week’s fabulous Favorite Celebrity Chef #SundaySupper menu. My recommended wine pairing are italicized. Click on the name of the wine to find out where to purchase.
Pair these Starters, Snacks and Sides with NV Blason de Bourgogne Crémant de Bourgogne Brut Réserve from Trader Joe’s. It’s a tasty blend of Pinot Noir, Chardonnay, Gamay and Aligoté with a toasty pear, fuji apple, citrus and hint of baking spice character. This is our new everyday sparkling wine! At $10/bottle it’s a very good value!
- Linda at The Urban Mrs. - Inspired by Bobby Flay, Lobster Chowder with Roasted Corn Salsa
- Erin from Dinners, Dishes and Desserts - Rachael Ray’s Cinnamon Popcorn
- Cindy over at Cindy’s Recipes and Writings - Jamie Oliver’s Bread and Tomato Soup
- Jeff at The Catholic Foodie - Drop Biscuits – Breakfast with Chef John Besh
- Renee over at Kudos Kitchen By Renee - Giada De Laurentiis’ Garlic Toasts With Red Pepper Aioli
- Megan from I Run For Wine - Curtis Stone’s Acorn Squash Roasted with Thyme
- Sandi over at Midlife Road Trip - Gabriele Corcos’s Gnocchi di Patate
- Shelby at Diabetic Foodie - Orange Pecan Black Rice, adapted from Ina Garten
- Katie from She likes Ruffles, He likes Truffles - Chef Fabio Viviani’s Spinach and Artichoke Risotto
Pair these main dishes with the 2010 Bodega Colomé Amalaya - a silky smooth blend of Malbec, Cabernet Sauvignon,Syrah and Tannat from Argentina with a mixed black and red berry, oaky spice and sweet tobacco character.
- Laura over at Small Wallet Big Appetite – Martin Yan’s Beef Chow Fun
- Sarah over at Crispy Bits & Burnt Ends - Michael Symon’s Lola burger with crab tater tots
- Tammi at Momma’s Meals – Ree Drummond’s Sloppy Joe’s
- Shannon at Country Girl in the Village – Simple Red Sauce over Rigatoni. Inspired by, Debi Mazar and Gabriele Corcos
- Kris over at In the Kitchen with Audrey and Maurene - Rachael Ray’s Muffin Tin Meatloaf
- Nicole from The Daily Dish Recipes - Paula Deen’s Slow Cooker Pulled Pickled Pork Sandwiches
- Becca from It’s Yummilicious - Ina Garten’s Grown Up Bacon Mac & Cheese
- Alice at Hip Foodie Mom - Sunday Pot Roast with Risotto Cakes from Kelsey Nixon
- Brianne from Cupcakes & Kale Chips - Crockpot Beef Pot Roast with Mushrooms inspired by Giada DeLaurentiis
- Roxanne over at The Roxx Box - Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille
- Sue from Sue’s Nutrition Buzz – Rachael Ray’s Spicy Corn Chowdah Mac ‘n’ Cheese
- Tora over at Tora’s Real Food – Pork and beans with Alton Brown’s pickled pork
- Elisabeth over at The Hand That Rocks The Ladle - Emeril’s New Orleans Style Red Beans & Rice
Pair the following main dishes with a crisp refreshing white blend, in this case the 2010 d’Arenberg Stump Jump White - a blend of 28% Riesling, 27% Sauvignon Blanc, 25% Marsanne and 20% Roussanne from McLaren Vale, Australia. It’s very food friendly with juicy citrus and tropical fruit aromas balanced nicely with good acidity.
- Tara from Noshing with the Nolands - Michael Symon’s Pork and Apple Scallopini
- Jen over at Juanita’s Cocina - The Neely’s White Turkey Chili
- Bobbi over at Bobbi’s Kozy Kitchen - Cheesy Poblano Chicken
- Jamie at Mama Mommy Mom - Penne with Asparagus, Smoked Gouda and Prosciutto. Adapted from, Giada De Laurentiis’
Pair the following dishes with the 2011 Burgáns Albariño Rias Baixas a crisp, fresh food-friendly white wine from Spain with a crisp apple, apricot and peach character.
- Susan at The Girl in the Little Red Kitchen - Ina Garten’s Baked Shrimp Scampi
- Isabel at Family Foodie - Polenta with Garlicky Shrimp inspired by Chef Todd English
- Wendy from The Weekend Gourmet - Shrimp Penne in Pesto Cream Sauce, From Emeril Lagasse
Pair these dishes with a Chenin Blanc from the Loire Valley in France. I recommend the 2011 Pascal Janvier Jasnières. It shows a core of tangy apple, citrus fruit complemented by a mineral undertone.
- Sheila at Cooking Underwriter – Paula Deen’s Chicken in a Crock Pot w/ Sauerkraut and Apples
- Lane over at Supper for a Steal - Bobby Flay’s Rosemary Bricked Chicken
- Patti at Comfy Cuisine - Tyler Florence’s Chicken Francese
Pair these desserts with a Sauternes, a sweet wine from the Sauternais region of the Graves section of Bordeaux. They are made from Sémillon, Sauvignon Blanc, and Muscadelle grapes affected by noble rot. Look for the 2005 Guiraud Sauternes. It has a full-bodied, honeyed, lemon tart, baked apple, baking spice, and vanilla cream character
- Conni at The Foodie Army Wife - Inspired by Ree Drummond – Scrumptious Apple Coffee Cake
- Katy over at Happy Baking Days - Mary Berry’s Treacle Tart
- Melanie at From Fast Food to Fresh Food – Sand Tarts
- Jaime over at Mom’s Test Kitchen - Southern Tea Cakes
- Renee over at Magnolia Days – Brownie Tart
- Pam from The Meltaways – Savannah Sheet Cake
- Paula over at Vintage Kitchen Notes - Bill Granger´s Cherry Tart
- Amy over at Kimchi MOM - Crack Pie, I Can’t Quit You
- Lyn from The Lovely Pantry - Sweet Potato Chocolate Chip Squares
