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Oyster Creole

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by Your Host Art Guyer

Oysters Creole

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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
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