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Print Recipe

Cajun Oyster Stew



  1. Melt butter over low heat; add flour; stir until well blended; add white part of chopped onion and cook for a short while.
  2. Heat mile separately; add to the roux. Add green part of chopped onions, chopped celery, cloves and seasoning. Cook slowly.
  3. When thickened, add oysters and liquor. Do not boil.
  4. Remove cloves before serving.
  5. Serve very hot.

Serves 3

Source: The Pink Pantry Cookbook

Chef: Margaret B Abshire

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