Creole Oysters
Ingredients
| 1 pint shucked oysters | ||
| 2 lbs canned tomatoes | ||
| oyster liquor, tomato liquid plus water to equal 2 cups | ||
| 1/2 cup chopped celery | ||
| 1 cup chopped mushrooms | ||
| 2 tbs chopped green pepper | ||
| 1/4 cup butter | ||
| 1 tbs minced onions | ||
| 1 tsp hot sauce | ||
| 1 tsp chili powder | ||
| 1 tsp tarragon leaves | ||
| 1/2 tsp lemon pepper seasoning | ||
| 1/2 tsp sugar | ||
| 1 tsp kosher salt | ||
| 1/4 cup cornstarch | ||
| 6 cups steamed rice |
- Drain oysters and reserve liquor.
- Drain tomatoes and reserve juice.
- In a large sauce pan mix tomatoes, liquid, celery, mushrooms, green pepper, butter, onion and seasonings.
- Simmer, covered for 1/2 hour.
- Thicken with cornstarch slurry.
- Add oysters and simmer just until edges of oysters curl.
- Serve over rice.
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