| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
Cajun |
Main dish, Shellfish, Cajun, Pies |
6 |
Servings |
INGREDIENTS
| 4 |
|
Doz. oysters with liquor |
| 2 |
|
Cloves garlic, chopped |
| 1 |
|
Bunch green onions,fine chop |
| 2 |
tb |
Chopped celery |
| 1 |
ts |
Cayenne pepper (or to taste) |
| 1 |
c |
Cooked, chopped chicken>>>> |
|
|
Leftovers are best. |
| 1/2 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1 |
|
9" double crust pie shell |
INSTRUCTIONS
Make roux of flour and oil until dark brown. Add green onions, saute 3
min. only, stirring constantly. All at once, add oysters, oyster liquid and
the chopped chicken (or turkey). Bring to medium boil, cook until ingreds.
thicken heavily, about 15 minutes. Add salt and pepper to taste. Pour into
bottom crust and cover with top crust. Slit top crust to prevent
blistering, and brush with milk or 1 egg beaten with 1 tbs. of water. Bake
at 425 F. until crust is golden brown. Serve hot or at room temperature.
Most people prefer room temperature.
A young, white burgundy, such as Pouilly-Fousse, goes well with this
dish. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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