| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cajun | Gumbos &, Stews | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Cooking oil |
| 3 | tb | Margarine |
| 1 | lg | Onion, chopped |
| 1/2 | Bell pepper, chopped | |
| 1 | tb | Parsley, minced |
| 2 | tb | Green onion, chopped |
| 2 | Cloves garlic, minced | |
| 1 | c | Hot water |
| 1/2 | c | Oyster liquid |
| 2 | tb | Worcestershire sauce |
| 1/4 | ts | Kitchen Bouquet |
| 1/4 | ts | Hot sauce |
| 1/4 | ts | White pepper |
| 1/4 | ts | Salt |
| 2 | Dozen oysters | |
| 3 | c | Rice or noodles, cooked |
INSTRUCTIONS
Lightly brown onion and bell pepper in oil and margarine. Add 1/4 cup water, cook for 5 minutes. Stir in parsley and green onion. Add hot water, oyster liquid, Worcestershire sauce, Kitchen Bouquet and hot sauce. Cook over medium heat for 15 minutes. Stir in oysters and garlic. Season with salt and pepper. Simmer 15 minutes. Serve over cooked rice or noodles. Festival: Louisiana Oyster Festival; July 14-16, 1995. Posted to MC-Recipe Digest V1 #351 Recipe by: Cajun Country Recipes From: kmeade@IDS2.IDSONLINE.COM (The Meades) Date: Thu, 19 Dec 1996 09:24:54 -0500
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