Creole Oysters Recipe
Ingredients
| Celery | 1 Cup (16 tbs), chopped | |
| Onion | 1 Cup (16 tbs), chopped | |
| Bell pepper | 3/4 Cup (16 tbs), chopped | |
| Butter | 2 Tablespoon | |
| 2 cups cracker crumbs | ||
| Eggs | 2 , beaten | |
| Parsley | ||
| 3 dozen large oysters, finely chopped | ||
| Catsup | 2 Tablespoon | |
| Worcestershire | 1 Tablespoon | |
| Cracker crumbs | ||
| Salt, pepper and red pepper, to taste | ||
| Salt, pepper and red pepper, to taste | ||
Directions
Saute celery, onions and bell pepper in butter until wilted.
Add 1 cup water or oyster liquid and continue cooking about 10 to 15 minutes.
Add cracker crumbs that have been soaked in water and squeezed dry, to the onion mixture.
Season to taste with salt, pepper and red pepper.
Beat in 2 beaten eggs and parsley.
Continue cooking, stirring often, for about 30 minutes.
Add finely chopped oysters, catsup, and Worcestershire sauce.
Put in buttered casserole, top with cracker crumbs and bake at 350 degrees about 20 to 30 minutes.
Garnish with parsley and lemon slices.
Serves 6.
Add 1 cup water or oyster liquid and continue cooking about 10 to 15 minutes.
Add cracker crumbs that have been soaked in water and squeezed dry, to the onion mixture.
Season to taste with salt, pepper and red pepper.
Beat in 2 beaten eggs and parsley.
Continue cooking, stirring often, for about 30 minutes.
Add finely chopped oysters, catsup, and Worcestershire sauce.
Put in buttered casserole, top with cracker crumbs and bake at 350 degrees about 20 to 30 minutes.
Garnish with parsley and lemon slices.
Serves 6.
Chef
