Judge Porter's Cane River Seafood Soup
PREP TIME: 30 Minutes

Typical fish soups in this part of the country often begin with a brown roux and are flavored with tomatoes and spices such as our redfish courtbouillon. This recipe is a much needed twist from the original because it's easier to make and has a unique flavor.


  • 12 (21-25 count) shrimp, head on
  • 2 pounds redfish, 1-inch cubed
  • 1 dozen oysters
  • 1/2 pound crawfish tails
  • 6 gumbo crabs, cleaned and halved
  • 1/4 cup butter
  • 1 cup onions, diced
  • 1 cup celery, diced
  • 1/2 cup red bell pepper, diced
  • 1 tbsp garlic, minced
  • 1 cup carrots, diced
  • 3 tbsps flour
  • 2 quarts oyster liquor
  • 1/2 cup tomatoes, diced
  • 1 cup mushrooms, sliced
  • 2 (8-ounce) cans tomato sauce
  • 1 bay leaf
  • 1 tbsp fresh thyme, chopped
  • 1 tsp fresh tarragon, chopped
  • 1/4 cup green onions, sliced
  • 1/4 cup parsley, chopped
  • salt and black pepper to taste
  • hot sauce to taste

In a cast iron Dutch oven, melt butter over medium-high heat. Add onions, celery, bell pepper, garlic and carrots. Sauté 3-5 minutes or until vegetables are wilted. Sprinkle in flour and, using a wire whisk, stir constantly until white roux is achieved. Add oyster liquor, bring to a rolling boil and reduce to simmer. Cook soup 10-15 minutes or until carrots are al dente. Add tomatoes, mushrooms, tomato sauce, bay leaf, thyme and tarragon. Continue to cook 5 additional minutes, stirring occasionally. Add crabs and shrimp and cook for 2 minutes then add fish. Take care when stirring the soup since the tender fish will break apart easily. Add oysters and crawfish and cook an additional 2 minutes or until oysters begin to plump up. Add green onions, parsley and season to taste using salt, pepper and hot sauce. To serve, place an equal portion of the seafood in each bowl and top with broth. Serve with French bread.

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