Ingredients
The following ingredients have 5 Servings
- 2 cups whole milk
- 1-1/2 cups half and half or heavy cream
- 1/2 cup bacon drippings, butter or a combination
- 4 tablespoons all-purpose flour
- 1/3 cup finely chopped onion
- 1/2 teaspoon white pepper or Cajun seasoning (white pepper blend), like Slap Ya Mama {affil link} or to taste, optional
- 1/2 teaspoon garlic salt
- 1 pint oysters, reserving the liquid, and rough chopped, if large
- 3 green onions, sliced
- Tiger sauce {affil link} or hot sauce, for garnish, optional
- Crushed saltines, for garnish
- Fresh sliced green onion, for garnish
Instruction
- Heat the milk and half and half or cream in the microwave, or in a medium sized saucepan over a low simmer. You want to slowly warm the mixture so take care not to allow it to boil.
- Meanwhile, in a separate saucepan, melt the fat over medium-to-medium high heat and start a roux by stirring in the flour, one tablespoon at a time, until fully incorporated. Cook and stir for 2 minutes.
- Add the onion and cook until softened.
- Stir in the Cajun seasoning and garlic salt. Reduce heat to just under medium.
- Slowly begin to add the warmed milk blend to the roux, a little at at a time, and stirring constantly until all of the milk has been incorporated. Simmer but do not allow to boil.
- Drain the oysters, reserving the liquid; set the oysters aside, and stir in the oyster liquor, bringing it up to a bubble.
- Add the green onion, and simmer for 10 minutes, stirring frequently.
- Add the oysters and simmer until the edges of the oysters begin to curl and the oysters are cooked through.
- Plate in a nice soup bowl, and drizzle each serving with a bit of hot sauce - I like the combination of Tiger Sauce and Louisiana hot sauce.
- Crumble a couple of saltines in the center of each bowl and garnish with a sprinkle of fresh sliced green onion.
