Here is my family's favorite recipe for oyster pie...It is very special to us. My grandmother made it for us at Thanksgiving and Christmas, and we are continuing that tradition. It also reminds us of Louisiana now that we live in Houston! Hope you like it!
Submitted by Pattie Joslin
- 1/4 cup oil
- 1/2 cup chopped green onion, tops and bottoms
- 1/2 cup all purpose flour
- 2 stalks celery, chopped
- 3/4 cup milk
- Salt, black and red pepper to taste
- 1 pint oysters
- Hot sauce to taste
- 1 small clove garlic, minced
- 8-inch unbaked pie shell, top and bottom
- 1/4 bell pepper, chopped
- 1/4 cup minced parsley
- Make a roux with oil and flour, stirring constantly until it reaches the hue of a brown paper bag.
- Add milk. Stir well.
- Drain juice from oysters (reserve juice) and add only oysters to sauce.
- Cook for 15 minutes or until oysters have thrown off all their juice. If mixture is too thick, add oyster juice.
- Add chopped ingredients
- Add salt, peppers and hot sauce to taste. (Salt must be added last to keep milk from curdling!)
- Put oyster mixture in unbaked 8-inch pie shell and cover with top crust.
- Start pie at 450 degrees and cook 15 minutes to prevent inside crust from being soggy.
- Reduce heat to 350 degrees and continue cooking until nicely browned.
- Serve while hot. Serves 6 to 8.
Enjoy the taste of New Orleans!
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