This recipe can easily be doubled, improves on standing and may be
refrigerated for two or three days. You can also substitute lobster or
shrimp if desired.
Ingredients:
3 tbsp. butter
1 small onion, minced
1 small stalk celery, minced
1/4 tsp. paprika
1 tbsp. flour
1 cup fresh oysters, drained and rinsed
2 cups chicken broth (fresh or canned)
1 cup Half ‘n Half
Directions:
In a large saucepan, saute onion, celery and paprika in butter until vegetables are translucent, about 5 minutes.
In a separate pot, bring oysters to a boil in the chicken broth, then pour the liquid into the sauteed mixture.
Mix milk and flour together and add to the oyster mixture and heat until thickened. Simmer slowly for an additional five minutes.
Add oysters and adjust seasoning to taste, if necessary.
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About Stacey Winder
Stacey Winder has lived in the Northwest area of Houston since 1978 and Cypress specifically since 2005. Married with two children, she is actively involved in the Cypress community in non-profit and faith-based work. She has a passion for the people that live in Cypress, and is enthusiastic about the opportunities available to the residents here.Stacey has worked in commercial and residential real estate, but her real passion is for writing. Stacey is an accomplished writer whose works have been seen in numerous publications. She is now the Editor of TheCypressTimes, and as such will be a frequent contributor. In addition to her work as the Editor, Stacey is a child advocate for Compassion International, with the goal of “releasing children from poverty in Jesus’ name”.
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