"Pearl's Oyster Bar at the Ameristar has a dish called a 'pan roast.' I had a similar dish when I was visiting Reno years ago and wondered how they make it here. It's very rich and good."

Liz Barton, St. Louis


Don't let the name fool you. This "pan roast" is a soup, albeit one with a distinguished heritage. "The dish is a spin-off of a French bouillabaisse or an Italian cioppino," said executive chef Chris Ipanis.

All three dishes are based on a richly flavored shellfish broth. "Being a New Orleans version, our pan roast has a bit of a kick to it," he said.

Although the broth is quite thin when it is served, "The longer the dish sits at the table, the more the rice absorbs the liquid and starts to turn into a stew," Ipanis said.

In addition to or instead of shrimp, this dish can be made with any combination of andouille sausage, crab claw meat, cooked chicken or oysters.