Oyster Creole A Chat Recipe by Your Host Art Guyer

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	* Exported from MasterCook * Oyster Creole (CP) Recipe By : Chile Pepper Magazine -- April 1999 Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Chile Pepper Magazine Creole Oysters Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint shucked oysters 1/2 cup celery -- minced 1/4 cup red bell pepper -- minced 1/4 cup green bell pepper -- minced 3 tablespoons butter or margarine 1 cup chili sauce 1/2 teaspoon red cayenne pepper 1/2 teaspoon Worcestershire sauce 1/4 teaspoon Louisiana-style hot sauce 1/2 teaspoon vegetable oil 3 tablespoons oyster cracker crumbs 1/2 teaspoon tarragon leave Drain oysters of excess juice. Melt two tablespoons of butter in large frying pan over medium heat. Saute minced celery and bell pepper in butter for five minutes or until they start to soften. Add oysters and cook until the edges curl a little. Pour off all but a quarter cup of liquid. Mix chili sauce with cayenne pepper, Worcestershire sauce, and red pepper sauce. Place oysters in oiled, medium-round baking dish or serving shells. Spoon sauce evenly over oysters. Sprinkle with cracked crumbs and tarragon. Dot with pieces of remaining butter. Bake at 375F until heated through, about 20 minutes. Serve hot with lemon wedges and a crusty loaf of bread. - - - - - - - - - - - - - - - - - - NOTES : Oysters Creole is a versatile dish that can either be prepared in a baking dish as a casserole or spooned into individual serving shells. Heat Scale: Mild Formatted in MasterCook by Art Guyer Presented in a Special FareShare Chat

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