Recipe by babydollmac
"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."
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chopped green bell pepper
green onions, chopped
Creole seasoning (such as Tony Chachere's®)
hot pepper sauce
warm chicken stock
I used this recipe. I used seasoning salt and kikomannan sauce instead of other seasoning and served it over rice. It is like a delicious seafood gumbo, very tasty and worth the time it takes to make, w/o over-cooking anything.
Yum - this is good...if you don't have the creole seasonings you can google the brand noted and it gives you the recipe for that seasoning. When I made it it got thick fast add broth iif you want it soupier.
this recipe was amazing. i only changed the amount of butter, i used 4T and it was perfect. i served it with rice because it is similiar to an oyster gumbo.
Not a fan! i love oysters, and I'm sorry to be a hater. My husband didn't seem to mind it, but i could barely eat it. Was way too salty for my preference, and the taste left in my mouth was not a good one, i had three glasses of water with the one bowl :*( Sorry, wish i could of enjoyed it more!
My wife and I just finished our second bowl for the evening. This was AWESOME! Served over white rice, I made no changes or alterations other than using red bell pepper simply because that's what I had. Thanks for the recipe. I just noticed the Add photo button but there's none left to photograph...lol.
* Percent Daily Values are based on a 2,000 calorie diet.
Jeff's Recipe for Oysters in a Pan
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 170
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