This recipe is inspired by the delicious Oyster Bar‘s Pan Roast recipe located in Palace Station in Vegas. Their Pan Roast is so good that there’s constantly a line no matter the time of day whether it’s 3 AM or 7 PM. My recipe might not be the original recipe, but it’s still quite enjoyable. I’ve been told it’s better than the copycat restaurants that have popped up around my area too! You can also try adding a bay leaf or two if you prefer that flavor or add more brandy. Always use alcohol that you’d drink yourself. I used a cheap sweet Riesling that my parents & I love to drink with our dinners (Chateau Ste. Michelle). I personally hate everything about the taste of Hennessy, this recipe is incomplete without a good brandy. I used Hennessy’s Privilege VSOP because of its quality–& also because I had the privilege of having access to it via my parents. What can I say? Vietnamese people love their Hennessy & they love gifting it. It’s expensive, so if you can find an affordable Brandy, use it!
August 15, 2020 update: Originally published this recipe in 2014 & I’ve grown a lot as a home cook since then. If you’re Team Thicc Stew, you should try to make a roux. If you want stronger seafood flavors, use seafood/fish broth, fish sauce, or clam juice. Restaurants are likely to use chicken broth because it’s cheaper, but treat yoself to some seafood/fish broth if possible! I had a note here before that mentioned a previous reader’s suspicion that the alcohol wasn’t Brandy, but Pernod. This is incorrect especially since the menu says it’s finished with Brandy. Use Brandy. It’s easier to find & part of the original recipe.

Seafood Pan Roast
- Total Time: 80
Description
Inspired by the delicious pan roast available at Palace Station’s Oyster Bar. This is a kind of copycat recipe. It’s close to the original, but different in a very good way!
Ingredients
Tomato Cream Sauce
- 28 oz can of San Marzano tomatoes
- 1 Tbsp Worcestershire sauce
- 2 tsp Louisiana style hot sauce (Frank’s Red Hot, Louisiana, etc)
- 1 Tbsp honey
- 1 tsp madras curry powder (optional)
- ½ cup half & half or heavy cream
- 1 Tbsp-2 Tbsp whole wheat flour or corn starch
Rice
- 2 cups jasmine rice
- 2 cups water
- 1 tsp saffron (optional)
Seafood Stew
- 1 Tbsp canola or vegetable oil
- 2 cups shallots, chopped or 1 sweet yellow onion, diced
- 1½ cups celery, chopped
- 1 green bell pepper, diced
- 1 Tbsp garlic, minced
- 2 Tbsp butter
- 1 package of seafood blend or any seafood of your choice (crab, shrimp, calamari, mussels, clams, etc)
- 1 Tbsp Old Bay seasoning
- 2 tsp cajun/creole seasoning (Tony’s or Slap Ya Mama; my original spicy recipe called for 1 Tbsp)
- ¾ cup white wine (Riesling) or sherry
- ½ cup Brandy
- 1 cup fish or vegetable broth (use clam juice or fish sauce & some MSG for extra umami)
- 2 bay leaves
- 2 Tbsp tomato paste
- 2 cups okra, sliced into 1/2 inch chunks (optional)
- ½ cup parsley, chopped
- Kosher or sea salt to taste
- Pepper, freshly ground to taste
- Crushed red pepper, cayenne pepper, paprika, or dried ghost chili flakes for extra heat if desired
Instructions
- Rinse rice with water about 3-4 times, prepare in rice cooker with a 1:1 ratio of rice to water. Add saffron if desired.
- In a blender or food processor, empty the San Marzano tomatoes, Worcestershire sauce, hot sauce, half & half, honey, curry powder, & starch. Blend until smooth. The color should look like a light pink sauce; set aside.
- In a large saucepan on medium low heat, add oil. Flick a drop of water into the pot to see if it’ll sizzle. Sweat shallots for about 2-3 minutes until translucent. Add celery & bell pepper, occasionally stirring until softened. Stir in garlic & cook for about 8-10 minutes.
- Turn the heat up to medium-high, melting the butter & cooking seafood blend along with all the spices. Stir together to evenly coat the spices all over the seafood. Cook for about 2 minutes. Depending on how delicate your seafood is, you may want to set the seafood aside (leaving behind only the juices) before adding in the components of the stew so that you don’t overcook your seafood.
- Add the brandy, white wine, fish broth, & bay leaves to the seafood. Bring to a boil & stir in the tomato paste.
- Finish up the Pan Roast by slowly stirring in the tomato cream mixture. Bring the stew to a boil & reduce to a simmer for about 20-25 minutes until broth is properly thickened to your desired consistency. Stir occasionally & cover with lid slightly askew to recreate a “steam kettle” environment. When thickened, add okra. The longer you allow the stew to reduce, the more flavorful it’ll become. Umami really comes through the next day after it’s rested. If it’s still not thickening up, mix 1 Tbsp flour/starch with 1/2 cup fish broth in a separate bowl until homogenous. Add this bowl into the pot & it should do the trick.
- Garnish the Pan Roast with a nice heap of rice & fresh parsley flakes.
Notes
- Make sure to look at the label on the San Marzano tomato can, checking it to see that it was from San Marzano, Italy (DOP certified). True San Marzano tomatoes are from San Marzano. Don’t get the “San Marzano style” tomatoes; those aren’t TRUE San Marzano tomatoes. Trust me, there is a huge difference. The curry powder is completely optional & was only included because my cousin remarked that the Pan Roast tasted very similar to curry. Try adding more butter (1 whole stick) & more heavy cream to the recipe if you feel it lacks richness. Making a roux to start this recipe is also a great method to get a thick consistency.
- LASTLY, if this recipe is too spicy for you (I’ve edited it down a more tolerable level), use common sense/your best judgment: don’t use all the spicy spices!! You can also add another can of tomatoes, dial back the spices, add more fish broth, add more honey, etc. The last thing I want is for people not to enjoy my recipe because they can’t handle the heat. Honey + fish broth + tomatoes = helps to dilute the spiciness.
- Prep Time: 20
- Cook Time: 60
- Category: Mains
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 8
- Calories: 460
- Sugar: 9
- Sodium: 243
- Fat: 14
- Saturated Fat: 6
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 55
- Protein: 16
- Cholesterol: 58
This comes out really spicy. i would suggest putting the spicy items (1 Tbsp cayenne, 1 Tbsp crushed red peppers) to flavor towards the end. I would suggest maybe one fourth of the spice for a mild-medium spicy.
I forgot to say that the recipe is delicious though, and this comes out similar to the palace station oyster bar pan roast.
Thank you! I’m glad someone finally made it & reported back on their findings. It’s my most popular recipe & without any feedback, I don’t know if people actually like it or not! So thank you for your feedback, once again. 🙂
I normally get level 10 when I eat the real thing at Palace Station without breaking a sweat, so I apologize. I personally didn’t find the recipe to be that spicy, but I have a pretty high threshold for spice. The spices are essential to the sauce & should be added when cooking, so in the future if you ever make it again, just dial back the 1 Tbsp to 1 tsp.
I got a level 12 last time I was there and still seemed like a level 5 to me. I’m going to bump it up to 15 next time but will definitely try your recipe and probably add some more fresh chilis!
Wooo, yaaaaas girl, slay that spice! Use habanero to get that spice level up or if you have a Trader Joe’s in your area & they still carry the ghost chili pepper flakes, I HIGHLY recommend putting that in your individual bowl. So delicious.
I am so excited that I found this recipe! We have still never been to the oyster bar at palace station but we are regulars at the renovated oyster bar in Santa Fe station and I love their lobster, shrimp and crab pan roast! We have loved pretty much everything we have tried there so my SO will be in for a nice surprise when I make this recipe for him soon! I’m not sure if Palace has anything similar, but for those of you who like spice as much as my boyfriend does (he always opts for a “15” lol), you will have to try the Lava sauce. It’s not on the menu but the flavor is great and it’s made with habaneros so it has a good kick to it. My SO loves it and adds it to everything, I loved the flavor but I was eating salt and downing water after only one taste of it to rid myself of the heat! Haha Thanks again Tiff for recreating this and posting it, I can’t wait to share my experience and how it turned out!
Hi Christina! I hope the recipe works out for you. I had to modify the original because it was too hot for some readers! Get your SO some ghost pepper chili flakes from Trader Joe’s or a hot sauce made with Carolina Reaper peppers & he will get his level 15 level of spice!
I tried the Palace Station’s Oyster Bar for the first time last weekend. I had the Palace Pan Roast and it changed my life! So I immediately wanted to recreate it. Your recipe looks pretty good. I watched the chef like I would be tested on it (lol). I will be trying this one tomorrow. Thanks! Also, one of my friends also said it reminded them of curry.
Hahaha hilarious! My boyfriend said it’s one of the Top 5 things he’s ever eaten. The tomato cream sauce really pulls the recipe together, so make sure you get those San Marzano tomatoes! It definitely has a tiny hint of curry, but I’m not sure if it’s actually curry he uses. The additionally curry doesn’t seem to change the flavor profile that much, but it’s still tasty with or without.
OMG…great recipe!! Def the closest version to Palace Station’s oyster bar & Ritter’s in the OC…was so delish! I made this for my family for Easter and took a chance when doubling to serve a larger group. The only thing I ommitted was the brandy and the celery because I had forgotten to buy them and didn’t have time to go back to the store. My family is a huge fan of the pan roast so Im happy to say they pretty much “licked the bowl clean”! Alongside I had rice, pasta, and sliced baguettes available. I’m so sad I didn’t set any aside for leftovers. Thanks for the delicious recipe!!
Berrinda, I’m so happy to hear you enjoyed my recipe!! It makes me really happy to hear that. The brandy really adds another dynamic flavor to the pan roast, but it’s also just as good with just white wine. I’m so thrilled to hear that your family did a number on the dish. 🙂 Thank you for your feedback!
I waited 2 hours for this at Palace Station and it was worth it! Trying it now with you recipe. Get back to you soon.
Soooo GOOD!!! Thank you Tiffany!!!
Aw Deb, I wish you put down your real email address so that you’d get a notification to when I reply to your comment. I’m so pleased that you liked the recipe! I happily wait 2 hours in life for the pan roast too because like you said, absolutely worth it! 🙂
I love pan roast, and I looooooove spicy food. Unfortunately, it was definitely a little TOO much on the spicy level. I didn’t end up reading the comments about your level 10 on the spicy scale until AFTER I made the meal. I could slightly tolerate the dish, but my boyfriend couldn’t at all. It was good, but most of the leftovers went to waste. =/
C, I’m sorry to hear that. I’ve edited my recipe significantly to accommodate for those with a lower threshold for spiciness. If the dish was too spicy for you, the best thing to do is to dilute it with more tomatoes, broth, & honey rather than wasting it. Hopefully you’ll try it again one day & dial back the spiciness to your own tolerance because obviously not everyone has a similar tolerance to spiciness as me! Wouldn’t be fair to anyone if I treated my recipes that way. The great thing about cooking is that it’s pretty easy to salvage messed up recipes, but when you mess up with baking…well then it’s just over!
Glad to see you made some edits to the recipe. I made this last month with the cayenne pepper and red chili pepper flakes that were in the original recipe (still using only half of what the recipe said) and it was inedible. It had great flavor otherwise so I’m gonna give this recipe another go!
Hi Gracie, if your tolerance to spicy food is particularly low, the addition of cayenne & pepper flakes shouldn’t be used at all. The essential spices to the recipe happens to be the creole/cajun seasoning. If you still find it hot, please read the notes in the recipe & cut the heat with more broth/brandy/wine & honey. I hope the next time you give it a go, it turns out to your liking!
How much seafood by weight do you use? 1 1/2 pounds?
Hi Joe, I actually use less than a pound, but it depends on what you put in & how much you want. I like using a seafood blend from Trader Joe’s because it’s easiest & cheap, but you can use whatever you’d like & however much.
Ok I’ll check that out.
We had the Pan Roast at Ritters in Huntington Beach. It was so good I had to find the recipe, mostly cuz my wife ate more of my dinner than hers.
I haven’t actually tried the Ritters in HB, but I tried the other restaurant the original chef opened up in Chino Hills. I believe the menus are pretty identical, but the recipes, not so much. I hope that you enjoy my recipe. Please let me know if you have any further questions! Add cayenne or haberno peppers to increase the heat if you like spicy food!
Just a heads up, if you went to the restaurant in Chino Hills after chef Ritter left, it’s not the same. Definitely not as good! Ritter was very protective over his formula for the bases that they use and never shared it with anyone. So unfortunately when he left, the recipe went with him.
Hi Andrea,
interesting information. I’ve only been to the Chino Hills restaurant twice & it was years ago. I don’t live in California anymore, but I thought the Chino Hills restaurant wasn’t as good as the Oyster Bar in NV anyway. Hope you like my recipe.
I am going to try this. I went to Vegas last month and my Twin and I went to the Oyster Bar for the first time and their pan roast was amazing! I’ve looked at other recipes online but they don’t use sherry or brandy and I KNEW that it should be in the dish so I’m glad I found yours. I also asked for a level 10 spice too, so after reading through the comments I will be adding the cayenne peppers and red pepper flakes that have been omitted in the new recipe. Thanks and I hope it’s delicious!
Hi Walerz, I hope you enjoy my recipe! I tried to cut back on calories where I could, but if you want the pan roast to be exactly as the one from the Oyster Bar, use heavy whipping cream & lots of butter. A reader emailed me to tell me that he saw the chef using Pernod spirit (an anise liqueur) rather than brandy. You can use whichever you have available. I may not personally like the taste of brandy, but it makes an excellent cooking ingredient! If you really want to turn that heat up to 11, carefully sprinkle on some smoked ghost pepper flakes from Trader Joe’s. Hats off to you if you can handle a tsp of that in an individual bowl without breaking a sweat. 🙂
Thank you so much for this AMAZING recipe! I made it the other night and was so surprised as to how similar it was to the Palace Station. Is it possible if I leave a link to your recipe in my blog, sunnyhonolulu.blogspot.com ?
Thank you so much!
Lauren Kim
Hi Lauren, so glad you enjoyed the recipe! I’d be honored to have you link me in your blog! Thanks for stopping by!!
Hi, Does this really make 8 servings? How big is each serving approx and how does it compare to the Palace Station Oyster Bar bowl?? Their serving bowl is huge! My husband and I always share a bowl and we are both stuffed!
Hi Liz,
the PSOB bowl is really large & I’d say it’s about 2.5 to 3 servings. I think I’ve only been able to finish it once, but my recipe should make a rather large pot. It should make for great leftovers for you & your husband for a few days!
My wife and I found Ritter’s in Santa Ana by accident and the pan roast with chicken and andouille became her instant favorite. I am a Cajun and I make several types of gumbo, but I’ve never found a recipe for pan roast until I came across yours. I tried your recipe, but I substituted 3 pounds of chicken and one pound of Hilshire smoked beef sausage (good andouille is hard to find in So Cal) for the seafood. My wife said it was BETTER than Ritter’s and I have to agree. One of the keys to the recipe is to use a good brandy, like you suggested. If you don’t know your brandy, be prepared to spend at least $25 for an average bottle. Although it is tempting, don’t buy a $16 bottle of EJ’s. You will be able to taste the difference. Also, the Ceto San Marzano tomatoes from Italy really do have a different flavor. I had never used them before but I, again, followed your suggestion. They are about 3 times the cost of other stewed tomatoes, but well worth it. You MUST use them. It is sometimes the little things that make a big difference. As to the heat, I would say the recipe, as written, is about a level 1 on the Ritter’s scale. I used Tony Chachere’s instead of Slap Ya Mama. I’ve used both, but Tony’s isn’t as hot and it is a staple ingredient in every Cajun kitchen. Great recipe, job well done. FYI your “email the link” feature may not be working, please check it out.
Hi Kevin,
thank you so much for your delightful feedback! I was recently emailed by someone (I should really include this on the page, but I keep forgetting to) about the recipe. He said after carefully watching the chef, he realized that Pernod, not brandy, was used in the original recipe from the Oyster Bar at Palace Station. Pernod has stronger notes of star anise, which could have given the original recipe that “curry-like” taste. I like using brandy in my recipe, so I leave this option to anyone who might have Pernod lying around or prefers it to brandy.
I’m glad you also think my recipe tastes better than Ritter’s! I haven’t had a chance to try Ritter’s, but it seems people who’ve had Oyster Bar are more partial to it. I’m also very happy to hear that you approve of my usage of the San Marzano tomatoes from Italy. They’re the only canned tomatoes I buy & they’re well worth the extra buck or two (you can find them at Trader Joe’s too!) because they’re certified San Marzano D.O.P. tomatoes (http://slice.seriouseats.com/archives/2010/12/what-is-a-dop-italian-san-marzano-canned-tomato.html). Many Italian restaurants use these tomatoes to make their sauces too, so keep that in mind the next time you attempt to make pasta sauce.
My original recipe had about a Tbsp of cayenne & paprika, but I’ve since removed it since it’s excessive when you have Old Bay & Slap Ya Mama working in your favor. I’ve used both Tony’s & SYM as well, but since I like my food spicy, I do have a preference for SYM. They’re both great spice blends though.
I’ve also fixed the “email the link” feature, so thank you for pointing that out.
I just made this sea food combo pan roast and you hit the nail on the head with this recipe. I was just at the Palace Station last month and I can say this recipe is right on. I used the slap yo mama spice and I should’ve known it was going to be hot as I use it all the time. Next time I will dial it down a bit so the kids can eat it. Like you said it gets a little pricey; I used lobster, crab, tilapia, and shrimp. I skipped the Okra – don’t like when it gets slimy. Thanks for the recipe, Tiffany Bee.
Michael McCallister
I’m glad you made the recipe your own, Michael! I know everyone isn’t a fan of spicy food nor okra, so I hope your kids will love it when you dial down the spiciness. So happy to know you enjoyed the recipe. 🙂
Hi Tiff, just wanting to update on this wonderful recipe. As of today December 30th, 2017 this will be the fourth time I made this Seafood Pan Roast. Today’s pot is up to 143 dollars, yes I double the ingredients plus extra seafood, my wife has been on my head to make it so here it comes. Thanks again for sharing this great dish.
Ps. Also having friends over that was at the Palace Station Oyster Bar with me.
Thank you for such kind words, Michael! I’m so glad this recipe works out for you. I haven’t made it in a while, but now I feel like I have to! $143 for your pan roast? Wow! How many does it feed? I wanna come over for this luxurious meal!!
Lol. I have now tipped the boiling pot to a whopping $275.00 seafood sure isn’t cheap. I was using two pots to cook this masterpiece in and my mother-in-law heard about that so she brought over this enormous pot or I should say bucket lol. When I started using it, there seemed like there wasn’t enough in it so I bought more, I tripled the recipe and probably a little more. I’ve already started to buy more seafood for my next go around 😀 I have to find those sale prices.
Wow! I’m already salivating at the thought of that much seafood in each bowl! I imagine that if you go to a fishmonger, it’s definitely not going to be cheap, but you’ll get the best quality. If you stop by Costco, they have some decent prices on seafood too. & if you venture out to Asian supermarkets, their seafood section is very affordable, but some of their seafood doesn’t look too happy. It’s quite a feast you’re cooking up!
I just ate The Oyster Bar at Palace Station in Las Vegas 2 days ago for the first time. And I’m freaking out that I didn’t go back and eat it again yesterday! The pan roast was AMAZING! to say the least. So worth the wait. I’m am going to try this recipe and hope that it will satisfy my craving. I will keep you posted!
I made your recipe last night (of course, a week after trying the PSOB pan roast for the first time) and it was absolutely delicious. Well done!
Thanks for your feedback, Eric! I’m so glad you liked it. 🙂
Hi Eric! I’m so glad to hear that. 🙂
It’s my first time in my life to be so serious about making a dish since I tried Palace Station Oyster Bar Pan Roast 3 years ago during my trip to CES after 16 hours flight. This Pan Roast makes me keep remembering it once a while during the whole year, and I waited for another 12 months to visit CES again just because of this Pan Roast. Finally I tried it again and continuous for 4 nights for 2 hours wait each. Now I have been waited for 11 months again……
Anyway. I am very excited and happy to see this Recipe, and I am trying to order all the ingredients everywhere, and will step by step following your instruction to make it, and hopefully I will be able to succeed and keep you update here.
Hi Ken, I hope your attempt at the recipe was successful. Please let me know if you have any questions. 🙂
I dined at Oyster Bar at Palace Saloon on 3 separate occasions last year and was determined to prepare the seafood pan roast at home. I am so happy I found your recipe! I added lump crab, shrimp, and a lobster tail, and I used the Pernod as suggested by another reader. I followed your recipe down to the letter, although I didn’t blend my tomatoes all the way (I like them a little chunky). Thanks for sharing…it is flavorful & delicious.
Palace Station, not Saloon 🙂
Hi Erika, I’m so glad you liked the recipe! 🙂 Your seafood choices are making me salivate. Lobster tail? Girl, you fancy! Love it. Sounds amazing!!
Thanks for posting this. I too have been mesmerized by the discovery of Palace Station Oyster Bar and have been obsessed with it ever since. I tried your recipe. The Pernod definitely gave it a very “herbal” kick to it – to be honest I can’t quite remember if it was this strong. May be 1/2 cup of it is too much? The taste is lovely over all, atlhough it came out a bit soupier and watery than I remember it to be. Is this just a function of how much starch or flour I have in there? The amount of heat doesn’t seem that bad. Also, is Tabasco far off from using the other hot sauce you suggested? I couldn’t find the Louisiana variety.
Hi Ken,
when you cook the stew for a long time (20-30 minutes), it should reduce the wateriness of the soup, but the thickness is indeed an attribute of the amount of flour/starch you use. I’d recommend 2 Tbsp if you’re making a lot. My stews turn out to be the same consistency when you cook it on medium high heat. I’m not personally the biggest fan of Tabasco, I prefer Frank’s Red Hot or Louisiana or Crystal, but it’s really up to you. Frank’s Red Hot is sold everywhere, so I’m surprised you’re having trouble finding. Again, totally preference.
I prefer brandy over Pernod, so I’ve only ever used brandy to make this recipe. Again, cooking it for a while should cook out the strength of the herbal taste from the Pernod. Thanks for writing!
Hi Tiff, thanks for the reply. Good to know. I’m sure it’ll take a couple tries to get it to how I like it exactly, but it’s already pretty good for the first try anyway! I didn’t have time to go to a bigger super market for the hot sauce (the only thing I was missing), so I had to go with Tabasco. I’ll find the other ones. I’ll with brandy next time! Thanks again. Oh, did you say you you use more butter for extra richness?
Tiff, sorry for the multiple response. I’m so excited to be making this great dish 🙂 So I was looking at the picture of the menu at Palace Station and the menu says, under the Pan Roast, “…finished with a hint of brandy..” In your view, is the timing of when the brandy goes in important?
No worries, Ken!! I appreciate your enthusiasm. I definitely did say use butter for extra richness, but also whipping cream will really get that richness going. I think the brandy is essential when you cook the seafood. The heat combined with the saturated fat (butter, oil, etc) will really bring out that flavor & lock it in. However, it is also great when you add in the stew itself.
Hi Tiff, I just went back to the Oyster Bar this past week, and got to compare with what I made recently (based on your recipe – and it’s quite lovely). I definitely noticed that the Oyster Bar pan roast is a lot more buttery and creamier than mine. I’ll adjust that some more. BTW, I also discovered that their bouillabaisse is really good as well. I would love to see a recipe of that someday! Thx.
Hi Ken, thanks so much for your feedback. You’re right that my recipe is less creamy & buttery. I opted for something slightly healthier, however, you can definitely get that creaminess up with heavy whipping cream instead of half & half & of course, more butter! Tons more butter! If you mean texture wise, you can add some cornstarch or whole wheat flour to a separate pot of butter & cream. Whisk on medium heat & then add to your big pot of everything else. Hopefully that helps!
As for the bouillabaisse, I’ll have to give that a go! I haven’t had theirs, but I’ve been meaning to add a bouillabaisse recipe. I love bouillabaisse!
Should the seafood blend be defrosted first?
Hi Sandy,
the seafood doesn’t have to be defrosted if it’s in one of those packages. If you’re using individually packaged fish however, I would defrost that & add it to the pan roast at the very end, cooking it at room temperature for maybe 5-10 minutes on medium high heat. You don’t want to overcook the fish. 🙂
Thanks for the reply, Tiffany. I attempted to make this and when it came time to put the seafood in, I did so (using the same seafood blend from Trader Joe’s), and it produced a lot of liquid in the pan. The recipe did not mention the extra liquid, so I removed about half of it before moving on to the next step. Was I supposed to leave it? The final product came out a bit more runny than I was expecting, so I’m thinking I messed up somewhere. 😐 I’ve been to Oyster Bar in Vegas and The Boiler in Chino Hills so I was hoping to reproduce those yummy pan roasts I’ve fallen in love with…😍
Since the package is frozen, the water in the seafood would melt, producing a lot of water. It shouldn’t be a big deal at all as it should evaporate as it cooks. The liquid makes for a nice seafood broth. As mentioned in the recipe, if the stew turns out to be too runny, just add another tablespoon or so of cornstarch or flour mixed well with wine or seafood broth & add it into the stew. As it’s heated, the broth should thicken up. Hope that helps. You should still be able to thicken up your stew the next day. Just place it all back in a large pot & add the flour + broth mixture & heat it.
What can I add to make to make to very spicy? Habanero?
Yes, absolutely! I like adding ghost pepper chili flakes to it, but habanero would be a great addition. Try to use the fresh ones & cook it in the stew.
I tried this and didn’t have a few of the ingredients (honey, curry powder, brandy and okra) and I also used tapatio hot sauce and it was SO GOOD!!! I used shrimp and added andouille sausage as well as that’s how I order it at palace station. Thank you for this recipe!!
Hi Bea! I’m so glad you managed to whip something up using my recipe! I love Tapatio! What a great spin – yum!!
Thank you thank you for making a thorough recipe! It is so hard to find! Pan roast is one of my favorite comfort meals and I can’t wait to try and make this!!
You’re welcome! I hope it turns out to your liking!
So far I’ve made 4 attempts. I used your recipe as a base and pulled from one or two other people. I wish I had paid more attention while sitting in the Palace Station of what they do. I’m keeping track of what I do differently each time:
https://docs.google.com/spreadsheets/d/1kILjNjv36uM27tgWeIqrcovKx69_vAbdh0ule1eiy0E/edit?usp=sharing
As of posting this, my 4th attempt based off of the ingredients in column 4 has been my most favorite. It turned out really good, but still probably only a 5.5 on the 1 to 10 Vegas scale.
Wow, your commitment to pan roast is astonishing! I’d say your recipe is missing some spices. Parsley, curry (give it a try), carrots, oregano, thyme, yellow onion, honey, ghee, & fish sauce can really make a huge difference in flavor profile. Try using heavy cream if you want the creaminess or potato starch if you want that thickness. I cut back a lot on the spices (Old Bay & Cajun/Creole seasoning) because some readers thought it was too spicy, but if you want that kick, just double the seasoning! Also, the quality of brandy really does change the flavor, although a reader told me pernod is what the chef uses, not brandy. Still a good alternative though.
Have you tried tried making it with the Pernod yet? I went to Palace Station this past weekend and for the life of me, I can’t recall seeing the chef use brandy – only some sort of white/clear alcohol. Granted, I only fully started watching the magic after the seafood had been cooking for a bit and prior to the splash of alcohol. Couldn’t tell what it was, but it was in a huge jug… At the same time the yelp reviews mostly mention brandy and no white wine/Pernod. Very confusing to say the least. I’m excited to try out your recipe though and will report back the results shortly!
I actually haven’t made this recipe in a very long time! I haven’t made it with Pernod yet, but this recipe isn’t a 100% copycat. It’s pretty close, but different in a good way (hopefully). I think the brandy really gives the stew a bold flavor, so I imagine the Pernod would as well. Let me know how the recipe turns out!
Hi Tiffany,
Can you share your original recipe? I like mine just as spicy. Thanks!
Love it!!!!!! I think my original recipe was something like 2 Tbsp of Slap Ya Mama’s or Tony’s, 2 Tbsp of Louisiana-style hot sauce, & 1 Tbsp of red pepper flakes. You could add in more pepper flakes to individual servings as well. Please please please try the modified proportions of spiciness first. During the pandemic, I don’t want anyone to have to unnecessarily use ingredients to cool down the recipe because it’s too hot for them to handle. It’s already so difficult to get canned tomatoes & flour, so it’s best to make it more mild so you can add the original heat later. Always taste test at various stages too! Hope yours turns out delicious!!
I see you comment that the actual liquor used is Pernod + white wine not brandy, but I found a video where they pour in brandy. he even refills it around 3:40 check it out at -> https://www.youtube.com/watch?v=1jUnY8yII1A. I’m not an expert at brandy so i can’t tell what brand it is, but definitely brown colored bottle. It could be that they made recent change to their recipe.
Hi Danny! Yes, I was quite positive that the original recipe uses Brandy & the menu also states that they use Brandy! However, I mentioned the Pernod because a reader sent me an email saying they had reason to believe it was Pernod. I will definitely adjust my recipe accordingly, so thank you so much for sharing! This recipe could use a big update. Making a roux to start this off takes a little more work, but it’ll guarantee amazing flavor & a thicker consistency…& I should definitely add instructions for that! Hah!
Hi there!!
So, I’ve only been at OC’s Ritters and my family and I went a few nights ago (yay, for outdoor dining and social distancing during COVID-19). I spoke to one of their chef and like many chefs, they won’t give in to the secret ingredient of the recipe! BUT I did ask what the base is, he said tomato sauce, tomatoes paste, clam juice, heavy cream…and special ingredients. So as I’m pondering on this recipe, I’m asking if you heard of the those ingredients mentioned in other recipes? I see you don’t have them in yours so I’m curious! Thoughts?
Hi Kristin! If you take a look at my ingredients, that’s pretty much in alignment with what the chef said! Clam juice isn’t in my original recipe, but I’m a much more seasoned cook now than I was when I originally posted this recipe! So if I were to remake this recipe now, I’d highly recommend using clam juice, fish sauce, or seafood broth. 🙂 I also try to make my recipes slightly healthier, so heavy cream is definitely how restaurants make it, but I used half & half. For a lactose-free version, I’d probably use either oat milk or cashew milk. It’s best to make a roux to make it thicker too. I’ve been told that Ritter’s is very soupy & the original recipe is more consistent with a stew, so the consistency of your broth is up to you. I personally like it on the thicker side than soupy. But it’s chef’s choice! 🙂
Will you be making an updated recipe to try???
Hi Dee,
I’ve actually recently updated this recipe so it should be just fine! Let me know how it goes if you try it! 🤗
This is the best recipe I have found just tried it at the oyster bar in Durango casino in Las Vegas. Your recipe is very good as well…
Glad I found this site! We just got back from Vegas yesterday and we had the pan roast at Palace station. Soooo goood! I was thinking about it today and decided to see if there was something that I could make at home. I love your recipe and I will definitely try it. I’m going to up the spice though. I only had a 7 and it was pretty mild. Thank you for posting!
Thanks, Sam!! Hope the recipe turns out to your liking. Always love hearing about people wanting to turn up the heat! Let me know how it turns out. 🙂