Jerry Braud's Fisherman's Oyster Soup

Step 1
Marinate in large coffee cup:
3/4 cup chopped fresh parsley
2 tbs Lea & Perrin Worcestershire Sauce
fill remainder of cup with dry white wine

Step 2.
Make small roux - 2 cooking spoons of flour
soup bowl of diced onions - full
3 stalks of diced celery
1 diced bell pepper
6 cloves minced garlic
1 16-ounce can whole tomatoes
3 lbs salt meat (pickled pork) - dice - boil - throw first water till not too salty. Boil 15 or 20 minutes. Salt meat water should be 1 quart. Let cook till meat is tender. Use last water. Fry salt meat. Add salt meat after finishing roux.

Step 3.
Heat oyster water to a simmer - 1/2 gallon.

Step 4.
Pour oyster water, salt meat water and two cans chicken broth into roux. Heat oysters (1/2 gallon). Add oysters at same time add shallots. Cook 15 minutes. Add cup of parsley from Step 1. Let boil - turn off fire. Serve over sea shell pasta, with baked yams and garlic toast as side dishes.