- 4 tablespoons butter
- 3 tablespoons flour
- 1 small onion chopped
- 1 small bell pepper, chopped use jalapenos for a spicier version
- 1 stalk celery chopped
- 1 tablespoon Cajun seasonings
- 2 cups milk
- 1/4 cup oyster liquor reserved from the shucked oysters
- Salt and pepper to taste
- 1/4 cup chopped parsley
- 1/4 cup chopped green onions
- 3 cloves garlic minced
- Dash of hot sauce
- 2 dozen oysters shucked and drained (you can use canned oysters)
- For Serving: Extra chopped parsley pads of butter (optional), chili flake, extra hot sauce, soda crackers or oyster crackers
Melt
1/4 cup butter in a large pan or pot over medium high heat. Stir in the
flour to make the roux. Stir constantly to cook the roux for 5 minutes
to make a blonde roux, which is light brown in color. Stir in the onion, peppers and celery. Cook for 2 minutes. Stir
in the milk, oyster liquor, Cajun seasonings and salt and pepper to
taste. Cook, stirring constantly, for 3-4 minutes, or until the mixture
thickens slightly. Stir
in the parsley, green onions, garlic, hot sauce and oysters. Bring to a
boil and cook for 3-4 minutes, or until the oysters cook through and
their edges curl. Remove
from heat. Garnish with chopped parsley, small chips of extra butter
(if desired), chili flakes and a dash of hot sauce (if desired). Don't
forget the crackers!
Thanks very much to Jim Malone for the recommendation!
Recipe courtesy of Mike Hultquist at Chili Pepper Madnesshttps://www.chilipeppermadness.com/recipes/oyster-...
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