From "River Road Recipes...The Textbook of Louisiana Cuisine," published in cooperation with your Daily InBox newsletter.


  • 1/2 stick butter
  • 1 tablespoon flour
  • 1 small bunch green onions, chopped
  • 1 quart milk
  • 1 rib celery
  • 6 cloves
  • Salt
  • Red pepper
  • Worcestershire sauce
  • White pepper
  • 3 dozen oysters and liquor


    Make roux of flour and butter.  Add white part of chopped onion and cook for short while.  Heat milk separately; add to roux.  Add green part of chopped onions, chopped celery, cloves, and seasonings.  Cook slowly.  When thickened, add oysters and liquor.  Do not boil.  Serve very hot.  Remove cloves before serving.

    SERVES: 3

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