Oyster Bar Inspired Pan Roast
Oyster Bar Inspired Pan Roast
Ingredients
For the Pan Roast
- 1 1/2 andouille sausage, sliced
- 1 chicken breast, cut into cubes
- 20 shrimp, peeled and deveined
- 1 can canned crab, drained (or fresh crab meat, as desired)
- 1 cup celery, diced
- 1 cup bell pepper, diced
- 1 1/2 cups shallot, diced
- 4 cloves garlic, smashed (up to 6 cloves, to taste)
- 5 tablespoons butter
- 1 teaspoon vegetable oil
- 3 teaspoons old bay seasoning
- 3 teaspoons creole seasoning
- 3 teaspoons black pepper
- 1/2 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 3 bay leaves
- 1/4 cup Hennessy
- 1/4 cup dry vermouth
- 1/2 cup clam juice
- 28 ounces San Marzano peeled tomatoes
- 1 1/2 cups heavy whipping cream
- 1 teaspoon Worcestershire sauce
- 4 teaspoons Louisiana hot sauce
- 1 teaspoon honey
- 4 1/2 tablespoons all-purpose flour
Instructions
- 1
Wash all vegetables thoroughly. Dice the bell peppers, shallots, and celery. Smash the garlic cloves. In a large pot or Dutch oven, heat 1 teaspoon of vegetable oil over medium-high heat. Add the diced bell peppers, shallots, celery, and smashed garlic to the pot and sauté until softened, about 5-7 minutes.
⏱️ 10 min
- 2
Add the 5 tablespoons of butter to the pot with the sautéed vegetables. Once the butter has melted, add the cubed chicken breast to the pot. Cook the chicken until it is about halfway cooked through, turning occasionally, approximately 3-4 minutes.
⏱️ 5 min
- 3
Add the peeled and deveined shrimp and the sliced andouille sausage to the pot with the chicken and vegetables. Continue to cook, stirring occasionally.
⏱️ 3 min
- 4
Sprinkle in the old bay seasoning, creole seasoning, black pepper, smoked paprika, and cayenne pepper into the pot. Mix everything together thoroughly until the seasonings have evenly coated all the ingredients.
⏱️ 2 min
- 5
Once the shrimp is almost fully cooked (it should be mostly pink but still slightly translucent in the center), add the clam juice, dry vermouth, and Hennessy to the pot. Add the bay leaves. Bring the mixture to a simmer and cook until the alcohol smell has dissipated, about 3-5 minutes.
⏱️ 5 min
- 6
In a separate bowl, combine the San Marzano peeled tomatoes, heavy whipping cream, Louisiana hot sauce, Worcestershire sauce, honey, and all-purpose flour. Blend these ingredients together using an immersion blender or a standard blender until smooth and well combined.
⏱️ 3 min
- 7
Pour the blended tomato mixture into the pot with the seafood and vegetables. Stir continuously until the flour has thickened the pan roast to your desired consistency. Gently fold in the drained canned crab meat.
⏱️ 4 min
- 8
Remove the bay leaves before serving. Serve the pan roast hot, perhaps with a side of rice or pasta. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Oyster Bar Inspired Pan Roast
For the Pan Roast
- 1 1/2 andouille sausage, sliced
- 1 chicken breast, cut into cubes
- 20 shrimp, peeled and deveined
- 1 can canned crab, drained (or fresh crab meat, as desired)
- 1 cup celery, diced
- 1 cup bell pepper, diced
- 1 1/2 cups shallot, diced
- 4 cloves garlic, smashed (up to 6 cloves, to taste)
- 5 tablespoons butter
- 1 teaspoon vegetable oil
- 3 teaspoons old bay seasoning
- 3 teaspoons creole seasoning
- 3 teaspoons black pepper
- 1/2 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 3 bay leaves
- 1/4 cup Hennessy
- 1/4 cup dry vermouth
- 1/2 cup clam juice
- 28 ounces San Marzano peeled tomatoes
- 1 1/2 cups heavy whipping cream
- 1 teaspoon Worcestershire sauce
- 4 teaspoons Louisiana hot sauce
- 1 teaspoon honey
- 4 1/2 tablespoons all-purpose flour
Instructions
- 1
Wash all vegetables thoroughly. Dice the bell peppers, shallots, and celery. Smash the garlic cloves. In a large pot or Dutch oven, heat 1 teaspoon of vegetable oil over medium-high heat. Add the diced bell peppers, shallots, celery, and smashed garlic to the pot and sauté until softened, about 5-7 minutes.
⏱️ 10 min - 2
Add the 5 tablespoons of butter to the pot with the sautéed vegetables. Once the butter has melted, add the cubed chicken breast to the pot. Cook the chicken until it is about halfway cooked through, turning occasionally, approximately 3-4 minutes.
⏱️ 5 min - 3
Add the peeled and deveined shrimp and the sliced andouille sausage to the pot with the chicken and vegetables. Continue to cook, stirring occasionally.
⏱️ 3 min - 4
Sprinkle in the old bay seasoning, creole seasoning, black pepper, smoked paprika, and cayenne pepper into the pot. Mix everything together thoroughly until the seasonings have evenly coated all the ingredients.
⏱️ 2 min - 5
Once the shrimp is almost fully cooked (it should be mostly pink but still slightly translucent in the center), add the clam juice, dry vermouth, and Hennessy to the pot. Add the bay leaves. Bring the mixture to a simmer and cook until the alcohol smell has dissipated, about 3-5 minutes.
⏱️ 5 min - 6
In a separate bowl, combine the San Marzano peeled tomatoes, heavy whipping cream, Louisiana hot sauce, Worcestershire sauce, honey, and all-purpose flour. Blend these ingredients together using an immersion blender or a standard blender until smooth and well combined.
⏱️ 3 min - 7
Pour the blended tomato mixture into the pot with the seafood and vegetables. Stir continuously until the flour has thickened the pan roast to your desired consistency. Gently fold in the drained canned crab meat.
⏱️ 4 min - 8
Remove the bay leaves before serving. Serve the pan roast hot, perhaps with a side of rice or pasta. Enjoy!
⏱️ 1 min