Award-winning Deanie's Seafood Restaurant, a local's favorite of Cajun/Creole cuisine in the French Quarter has been serving boiled, fried and broiled seafood for over 50 years. New Orleans Times Picayune has called it the "Best Seafood Restaurant." Zagat has given Deanie's Seafood Restaurant a rating of "very good to excellent" for its food and service. Stop in when you are in New Orleans and enjoy the food people are raving about. Visit Deanie's Seafood for more details.
If you cannot get there to the restaurant soon, try making Chef Chifici's Oyster & Artichoke Soup at home.
Oyster & Artichoke Soup
1/2 cup butter
2 bunches green onions, chopped
3 ribs celery, chopped
3 cloves garlic, pressed
2 14-oz. cans artichoke hearts, washed, drained and cut
3 tablespoons flour
1-1/2 to 2 quarts chicken stock
1/2 teaspoon fennel seed
1 cup chopped parsley
Cayenne to taste (about 1 teaspoon)
1/2 teaspoon fresh thyme
1 teaspoon salt
1 quart Louisiana oysters, chopped (reserve liquid)
In a 4-quart pot, melt 1/2 cup butter over medium heat. Add green onions, celery, and garlic and saute until soft. Drain and cut the artichokes, and add to the mixture. Sprinkle with flour and stir to coat the vegetables. Gradually add the chicken stock, stirring constantly. Add the cayenne, salt, fennel seed and thyme. Cover and simmer for 1 hour. Add the oysters, oyster liquid, and simmer for 10 minutes. Cool and refrigerate for 8 hours.
Before serving, heat the soup slowly over low heat. Makes 1 gallon, serves 8 bowls.