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Gulf Oysters and Brown Rice Bisque

Gulf Oysters and Brown Rice Bisque
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Prep Time:






  • 1.25 lbs Gulf Oysters shucked, rinsed, chopped
  • 1 tbsp Canola Oil
  • 12 lb White Onions chopped
  • 1 tsp Liquid Smoke
  • 2 cups Clam Juice
  • 1.5 cups Milk 2%
  • 12 cup Half and Half Fat Free
  • 2 tbsp Cornstarch
  • 1.5 cups Brown Rice cooked
  • 1.5 tbsp Original Tabasco® Brand Peper Sauce
  • 2 tbsp Flat Leaf Parslet chopped
  • 1 tbsp Smoked Paprika


  1. In a pot over medium-low heat, add oil, onions and?liquid smoke; cover and cook until onions are translucent, 3–4 minutes. Add 2 cups of the clam juice, plus the milk and half-and-half, and bring to a simmer.
  2. Into a bowl with the cornstarch, ladle 3 oz. of the liquid and stir until cornstarch is blended. Then add this mixture back to the saucepan with the rest of the simmering liquid. Stir over medium-low heat until the liquid thickens slightly. ?Add the Gulf Oysters, brown rice and TABASCO®; cook until the oysters are fully cooked, 3–4 minutes.
  3. Ladle equal amounts into soup bowls. Garnish with parsley, smoked paprika. ?

Compliments of Louisiana Seafood Promotion & Marketing Board