JEFF'S RECIPE FOR OYSTERS IN A PAN
This recipe is great as an appetizer served over crackers or sliced toasted French bread. Also, the dish can be poured over pasta if enough gravy is made. This recipe has the basic ingredients. You should make the sauce as thick as you like. Never use cold water when thickening any gravy or roux. It will ruin the bond between the flour and oil.
Provided by babydollmac
Categories Appetizers and Snacks Seafood
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Melt the butter in a large cast-iron skillet over medium-high heat. Cook the onions, bell pepper, garlic, green onions, and celery in the melted butter until tender, about 10 minutes. Add the oysters to the vegetable mixture and cook until the oysters are cooked through, about 10 minutes more.
- Stir the Creole seasoning, Worcestershire sauce, and hot pepper sauce into the oysters and vegetables to combine. Scatter the flour over the mixture and stir until thickened. Slowly pour the chicken stock into the mixture, stirring as you add it. Reduce heat to medium-low; cook and stir until the liquid reaches a desired thickness, 10 to 15 minutes.
Nutrition Facts : Calories 392.3 calories, Carbohydrate 23.5 g, Cholesterol 186.8 mg, Fat 18.9 g, Fiber 1.1 g, Protein 30.8 g, SaturatedFat 8.9 g, Sodium 770.6 mg, Sugar 2 g
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Mithlesh Chaudhary
[email protected]Meh. I found the oysters to be bland and the sauce to be too rich. I won't be making this recipe again.
Antonie May AO
[email protected]Not bad! The oysters were a bit overcooked for my taste, but the sauce was very flavorful. I'll try it again and cook the oysters for a shorter amount of time.
Pakistan Information
[email protected]These oysters were amazing! So easy to make and so delicious. I served them with crusty bread to soak up all the yummy sauce. Definitely a keeper recipe.
Tebogo Madihlaba
[email protected]Jeff's recipe for Oysters in a Pan was an absolute delight! The oysters were cooked to perfection, plump and juicy, with a delicate briny flavor. The combination of garlic, butter, and white wine created a rich and flavorful sauce that complemented t