Description
This recipe is great as an appetizer served over crackers or sliced toasted French bread. Also, the dish can be poured over pasta if enough gravy is made. This recipe has the basic ingredients. You should make the sauce as thick as you like. Never use cold water when thickening any gravy or roux. It will ruin the bond between the flour and oil.
Ingredients
- ½ cup butter
- 1 cup chopped onions
- ½ cup chopped green bell pepper
- 1 tablespoon chopped garlic
- 1 cup green onions, chopped
- ¼ cup chopped celery (Optional)
- 50 shucked oysters
- 1 tablespoon Creole seasoning (such as Tony Chachere’s®)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon hot pepper sauce
- ¼ cup all-purpose flour
- 1 cup warm chicken stock
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 8