Ingredients:

  • 2 tablespoons extra virgin olive oil (30 ml)
  • ½ large yellow onion, diced (approximately 1 cup)
  • 3 medium carrots, peeled and diced (approximately 1 ½ cups)
  • 1 large baking potato (Russet), peeled and cubed (approximately 2 cups)
  • ½ pint (8 oz/225g) cremini mushrooms, sliced
  • 1 box (32 oz/946 ml) vegetable stock (low sodium preferred)
  • 1 tablespoon Emeril's Essence Cajun Seasoning (or your favorite brand)
  • Salt and freshly ground black pepper to taste
  • 1 dozen fresh oysters, shucked, with their liquor reserved
  • ½ cup heavy cream (120 ml)

Instructions:

  1. Heat olive oil in the Dutch oven over medium heat. Add diced onion and carrots and sauté until softened and translucent, about 5-7 minutes.
  2. Add cubed potatoes and sliced mushrooms to the pot. Cook, stirring occasionally, for another 5-7 minutes, allowing the mushrooms to release their moisture.
  3. Pour in the vegetable stock. Bring to a simmer and cook until the potatoes are tender, about 15-20 minutes.
  4. Stir in the Cajun seasoning, salt, and pepper to taste. Adjust seasoning as needed.
  5. Reduce heat to low. Gently add the shucked oysters and their liquor to the pot. Stir in the heavy cream.
  6. Simmer gently until the oysters are just heated through and the edges begin to curl, about 2-3 minutes. Be careful not to overcook the oysters, or they will become tough.
  7. Ladle into bowls and serve hot.