JEFF'S RECIPE FOR OYSTERS IN A PAN

Jeff's Recipe for Oysters in a Pan image

This recipe is great as an appetizer served over crackers or sliced toasted French bread. Also, the dish can be poured over pasta if enough gravy is made. This recipe has the basic ingredients. You should make the sauce as thick as you like. Never use cold water when thickening any gravy or roux. It will ruin the bond between the flour and oil.

Provided by babydollmac

Categories Appetizers and Snacks Seafood

Time 1h

Yield 8

Number Of Ingredients 12

Ingredients

½ cup butter
1 cup chopped onions
½ cup chopped green bell pepper
1 tablespoon chopped garlic
1 cup green onions, chopped
¼ cup chopped celery
50 shucked oysters
1 tablespoon Creole seasoning (such as Tony Chachere's®)
2 tablespoons Worcestershire sauce
1 tablespoon hot pepper sauce
¼ cup all-purpose flour
1 cup warm chicken stock

Steps:

Melt the butter in a large cast-iron skillet over medium-high heat. Cook the onions, bell pepper, garlic, green onions, and celery in the melted butter until tender, about 10 minutes. Add the oysters to the vegetable mixture and cook until the oysters are cooked through, about 10 minutes more.
Stir the Creole seasoning, Worcestershire sauce, and hot pepper sauce into the oysters and vegetables to combine. Scatter the flour over the mixture and stir until thickened. Slowly pour the chicken stock into the mixture, stirring as you add it. Reduce heat to medium-low; cook and stir until the liquid reaches a desired thickness, 10 to 15 minutes.

Nutrition Facts : Calories 392.3 calories, Carbohydrate 23.5 g, Cholesterol 186.8 mg, Fat 18.9 g, Fiber 1.1 g, Protein 30.8 g, SaturatedFat 8.9 g, Sodium 770.6 mg, Sugar 2 g