Stuffed oysters

Yield: 8 Servings

Measure Ingredient
5 \N Dozen oysters and liquid (1 qt)
½ cup Celery; chopped
¼ cup Bell pepper; chopped
¼ cup Onion; chopped
1 \N Egg; slightly beaten
6 \N Hard boiled eggs; chopped
½ cup Parsley; chopped
¼ pounds Saltine crackers
\N \N Salt & pepper to taste
4 tablespoons Cooking oil
4 tablespoons Flour
\N \N Italian seasoned bread crumbs

Place cooking oil in a heavy saucepan; blend in flour. Cook over a low temperature making a light roux (light brown). Add celery, onion, and bell peppers; saut‚. Add oysters with their liquid; cook until oysters curl.

(You should have 2 cups liquid so add water if you do not have that much oyster liquid.) Reduce heat to very low. Crumble crackers very fine and add to oyster mixture along with slightly beaten egg. Remove from heat; add parsley and chopped eggs. Season to taste. Place in individual oysters shells or in a casserole dish. Top with bread crumbs and bakc in a 400 degree oven for 15 minutes. Serves 8. This may be prepared the day before and refrigerated until time to place in oven before serving.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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