Ingredients

The following ingredients have 6 Servings
  • 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)

Instruction

  • 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 sauce sauce (if desired). Don't forget the crackers!