Oysters Louisiana

"Savory and delicious served with toast points or biscuits, this dish comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
 
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Ready In:
25mins
Ingredients:
8
Serves:
2
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ingredients

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directions

  • Simmer oysters in their liquid until plump.
  • Drain, saving liquid.
  • Place drained oysters in a buttered casserole and keep warm.
  • Melt butter; saute pepper and onion.
  • Blend in flour and add oyster liquid with enough water to make 1 1/2 cups.
  • Bring to a boiling point, stirring constantly.
  • Season and pour over oysters.
  • Add cheese and bake at 350F for 15 minutes.

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