Carmen Jackson's Oyster Stew

1. 1

   Melt the butter in a sauce pan.

2. 2

   Add the onions and celery and wilt them.

3. 3

   Using a colander drain the oysters over the pan.

4. 4

   Let cook down.

5. 5

   Add the flour and cook as you would for a white sauce.

6. 6

   Slowly add the half and half creating a thin cream sauce.

7. 7

   Add the oysters and cook until the edges curl.

8. 8

   Re-season with salt and white pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.