Recipe courtesy of Meg Mattei
11 tablespoons butter, divided
3 pints oysters, drained
1 tablespoon Tony Chachere’s Creole Seasoning, plus more to taste
9 tablespoons flour
3/4 cup white onion, finely chopped
1 celery rib, finely chopped
1 tablespoon dried parsley
4 – 5 cloves garlic, finely chopped
1/2 gallon whole milk
1/2 teaspoon salt
1 teaspoon pepper
chopped green onion, for garnish
oyster crackers, for serving
1. Melt 2 tablespoons butter in a large saucepan over high heat and add oysters. Season with Tony Chachere’s.
2. Cook quickly over medium heat, stirring just until oyster edges are curled. Set aside.
3. In another large saucepan, melt remaining butter over medium heat. Add flour and stir constantly, cooking 3 minutes until flour is cooked but not browned. Add all vegetables and cook in roux until softened. Add milk, 1 1/2 cups of cooked oyster liquid and oysters. Discard any remaining oyster liquid. Season with salt and pepper and Tony Chachere’s to taste.
4. Serve hot, sprinkled with chopped green onion and oyster crackers.