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Stuffed Oysters

Yield: 8 Servings

Ingredients and directions for this recipe

5 Dozen oysters and liquid (1
-qt)
1/2 c Celery; chopped
1/4 c Bell pepper; chopped
1/4 c Onion; chopped
1 Egg; slightly beaten
6 Hard boiled eggs; chopped
1/2 c Parsley; chopped
1/4 lb Saltine crackers
Salt & pepper to taste
4 tb Cooking oil
4 tb Flour
Italian seasoned bread
-crumbs

Place cooking oil in a heavy saucepan; blend in flour. Cook over a low
temperature making a light roux (light brown). Add celery, onion, and bell
peppers; saut?. Add oysters with their liquid; cook until oysters curl.
(You should have 2 cups liquid so add water if you do not have that much
oyster liquid.) Reduce heat to very low. Crumble crackers very fine and add
to oyster mixture along with slightly beaten egg. Remove from heat; add
parsley and chopped eggs. Season to taste. Place in individual oysters
shells or in a casserole dish. Top with bread crumbs and bakc in a 400
degree oven for 15 minutes. Serves 8. This may be prepared the day before
and refrigerated until time to place in oven before serving.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,

See also:
Previous recipe Stuffed Oranges W/raisins Chickpeas And Rice
Next recipe Stuffed Pablano Peppers

Or try one of these recipes:
Broiled Salmon Fillets With Fennel Sauce
Early Peas With Honey Pecan Butter