Oyster stew #5
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | Dozen oysters | |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Onion; chopped |
| 1 | tablespoon | Flour |
| 2½ | cup | Milk and oyster liquor |
| Salt & pepper to taste | ||
| 1 | tablespoon | Parsley; chopped |
| 1 | dash | Paprika |
| 1 | dash | Nutmeg |
Directions
Saut‚ onion and celery in butter until soft: add flour and stir until smooth. Add milk; cook and stir until mixture boils. Season to taste with salt and pepper. Add parsley, paprika, nutmeg and oysters. Cook 2 minutes or until edges of oysters curl. Never reheat oysters after cooked if it is to be served later, add oysters right before serving. Serves 2.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .