Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Stalk celery; chopped |
| 1 \N | Bell pepper; chopped |
| 1 \N | Onion; chopped |
| 1 \N | Stack crackers |
| 1 pint | Oysters |
| 1 quart | Milk |
| 1 tablespoon | Shortening |
| ½ \N | Stick butter |
| ¼ teaspoon | Red pepper |
| 1 teaspoon | (level) salt |
| 1 teaspoon | Worcestershire sauce |
Melt shortening in skillet; saut‚ onions, celery and bell pepper until tender but not brown. Heat milk, add vegetables. Add oysters; remove pan from heat as oysters begin to curl. Thicken with crumbled crackers. Add butter, salt. pepper and Worcestershire sauce. Pour into greased casserole; cover with fine cracker crumbs. Bake in 350 degree oven for 20 to 30 minutes.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .