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Ingredients:
- 6 tablespoons flour
- 3 tablespoons vegetable oil
- 3 tablespoons butter
- 1/2 cup chopped celery
- 1 bunch (6 to 8) green onions, chopped
- 2 to 4 teaspoons chopped sweet green and/or red bell pepper
- 1/2 cup chopped onion
- 1 small clove garlic, minced
- 2 tablespoons fresh chopped parsley or 2 teaspoons dried parsley flakes
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cayenne pepper, or to taste
- 6 dozen oysters, drain and reserve liquid (about 2 to 3 quarts)
- 12 to 16 3-inch frozen unbaked pastry shells, partially baked
Preparation:
In a large heavy saucepan make a roux. Combine flour, oil, and butter; cook over medium
heat, stirring until golden brown. Add celery, green onions, bell pepper,
onion, garlic, and parsley. Saut&eacture; until vegetables are tender. Add salt,
pepper and reserved oyster liquid. Cook slowly until very thick. Drain oysters on
paper towels and cut in half. Add to mixture and simmer 5 minutes or
until edges curl. If oysters thin mixture too much, remove oysters with
slotted spoon, and reduce liquid over high heat until very thick again.
Return oysters to sauce. Let cool before filling partially baked pastry
shells. Bake in a preheated 300° oven 20 minutes.
Makes 1 dozen or more individual pies.
Makes 1 dozen or more individual pies.
More Oyster Recipes
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Scalloped Oyster Recipe
Deviled Oyster Recipe
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Fried Oysters
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Cornbread Oyster Dressing
Bread Oyster Dressing
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Oyster Fritters
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