2 teaspoons salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons white pepper
1 teaspoon dried basil
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon dried tarragon leaves
1 teaspoon dried ancho chile peppers
1/2 teaspoon dried thyme leaves
1 tablespoon all purpose flour
1 cup chicken stock
2 tablespoons butter
1 cup chopped onion
2 ripe plantains *see note
2 13 ounce cans unsweeteed cocnut milk
1 cup heavy cream
1 pint fresh shucked oysters — in their liquor,
— liquid inside shell
combine the seasoning mix ingredients in small bowl. Dissolve the flour in 2 tablespoons of the stock. Melt butter in a heavy 5 quart pot over high heat. When it sizzles, add the onions and plantations and cook, stirring constantly, until the onions begin to brown and the plantains are tender, about 8 minutes. Add the remaining stock and deglaze the pot (that’s just a fancy professional chef’s term for scraping and using the liquid to loosen the brown bits.) Add the seasoning mix, flour-stock mixture, and coconut milk. Stir well, then stir in the heavy cream. Bring just to a boil, stirring constantly, and add the oysters and their liquor. Return to a gently boil, reduce the heat to medium, and cook, stirring occasionally, just untilt he oysters are heated through. about 3 minutes. Remove fromt he heat and serve.