Deviled Oysters From Louisiana

1. 1

   Saute the onion, bell pepper, garlic, and celery in the butter in a large skillet.

2. 2

   Grind the oysters using the large blade of a meat grinder and add them to the mixture in the skillet.

3. 3

   Add the seasonings and bring up to a boil, then remove from heat and cool.

4. 4

   Toast the bread and roll into crumbs, then add these to the oyster mixture.

5. 5

   Beat the eggs together with the milk and add to the oyster mixture.

6. 6

   Mix in the parsley and the green onion tops.

7. 7

   Slowly heat mixture up to a simmer then transfer the mixture to a chafing dish and serve with crackers.

* Per serving · 4 servings · Values may vary.