Jan 022012

4oz Butter

4oz Flour

1/2  gallon Oysters, drained (reserve liquor)

1/4 gallon Clam Juice

1/2 cup Green Onions, finely chopped

1/2 teaspoon Garlic, finely chopped

1/2 cup Celery, finely chopped

1/2 cup Parsley, finely chopped

1 Bay Leaf

1/2 teaspoon Lea and Perrin Worcestershire suace

Salt and pepper

To reserve oyster liquor, add enough clam juice to male one gallon of liquid, then bring to a boil in separate pot and keep warm. Next, gently saute in a large pot green onion, celery, and garlic in butter for 3 minutes. Add flour and saute 3 minutes more. Add to the pot the hot oyster liquor, bay leaves, Lea and Perrin sauce and whip for 2 minutes. Bring to a boil, then reduce to a simmer.  Simmer for 30 minutes, then add drained oysters and simmer 15 minutes more. Add salt and pepper to taste. Sprinkle chopped parsley on each serving.  Serves 6 to 8






I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.