Casamento’s Creole Oyster Soup as prepared by Kit Wohl at The Cookbook Studio (photo by Kit Wohl)
Before and since the Americans purchased New Orleans from the French, New Orleans has remained unique and distinct, 215 years later, we still spurn convention. Thanksgiving is no exception. Where other states lead with carrot and parsnip soup, we lead with oysters: Oyster Soup, Oyster Patties and Oyster Dressing (you’ll find the recipes below in the Thanksgiving recipe section).
Not just oysters, oysters seasoned in whole or in part with our “holy trinity” — bell pepper, onion, and celery. “The trinity,” the divine secret of New Orleans’ cuisine and even our Thanksgiving menu. We then double-down and add garlic, green onion, fresh herbs and a dash of cayenne.
Yes, on occasion, we may have to boil our drinking water, read by candlelight or be rescued from the errant pothole—but that’s OK, because we know our food tastes better.
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