Oyster Stew

Ingredients:

4 tablespoons butter3 tablespoons flour

1 small onion chopped

1 small bell pepper, chopped use jalapenos for a spicier version

1 stalk celery chopped

1 tablespoon Cajun seasonings

2 cups milk

1/4 cup oyster liquor reserved from the shucked oysters

Salt and pepper to taste

1/4 cup chopped parsley

1/4 cup chopped green onions

3 cloves garlic minced

Dash of hot sauce

2 dozen oysters shucked and drained (you can use canned oysters)

For Serving: Extra chopped parsley pads of butter (optional), chili flake, extra hot sauce, soda crackers or oyster crackers

Instructions:

Melt 1/4 cup butter in a large pan or pot over medium high heat. Stir in the flour to make the roux. Stir constantly to cook the roux for 5 minutes to make a blonde roux, which is light brown in color.

Stir in the onion, peppers and celery. Cook for 2 minutes.

Stir in the milk, oyster liquor, Cajun seasonings and salt and pepper to taste. Cook, stirring constantly, for 3-4 minutes, or until the mixture thickens slightly.

Stir in the parsley, green onions, garlic, hot sauce and oysters. Bring to a boil and cook for 3-4 minutes, or until the oysters cook through and their edges curl.

Remove from heat. Garnish with chopped parsley, small chips of extra butter (if desired), chili flakes and a dash of sauce sauce (if desired). Don’t forget the crackers!