Creamed oysters on rice

1 Servings

Ingredients

Quantity Ingredient
1 cup Raw oysters with liquor
2 teaspoons Flour
½ teaspoon Salt
1 dash Tabasco pepper sauce
2 teaspoons Chopped parsley
6 Hard cooked eggs; halved
3 teaspoons Butter or margarine
1½ cup Milk
1 dash Ground black pepper
⅓ cup Chopped celery
2 cups Hot cooked rice
1 dash Paprika

Directions

While looking through the December issue of "Louisiana Country," the publication for the rural electric cooperatives in that state, I noticed these oyster recipes that sound worth trying, particularly the Angels on Horseback (if you like spicy stuff, see my note after recipe).

Cook oysters in liquor about 5 min. or until edges begin to curl. Melt butter, add flour, and brown slightly. Drain liquor from oysters and add enough milk to liquor to make 2 cups liquid. Add liquid to flour, blending until smooth. Simmer, stirring constantly, until thickened. Add salt, pepper and Tabasco. Add oysters, celery and parsley and cook only long enough to warm oysters. Place rice on serving dish. Arrange eggs on rice and pour creamed oysters over all. Sprinkle paprika. Garnish with parsley.

Makes 6 servings.

Posted to EAT-L Digest by Cheryl Zinsmeyer <MaeWestern@...> on Dec 1, 1997

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