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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