Recipe - Stuffed Oysters

5 Dozen oysters and liquid (1
qt)
One half cup Celery; chopped
One fourth cup Bell pepper; chopped
One fourth cup Onion; chopped
1 Egg; slightly beaten
6 Hard boiled eggs; chopped
One half cup Parsley; chopped
One fourth pound Saltine crackers
Salt & pepper to taste
4 tablespoon Cooking oil
4 tablespoon Flour
Italian seasoned bread
crumbs

Place cooking oil in a heavy saucepan; blend in flour. Cook over a low
temperature making a light roux (light brown). Add celery, onion, and bell
peppers; saut‚. Add oysters with their liquid; cook until oysters curl.
(You should have 2 cups liquid so add water if you do not have that much
oyster liquid.) Reduce heat to very low. Crumble crackers very fine and add
to oyster mixture along with slightly beaten egg. Remove from heat; add
parsley and chopped eggs. Season to taste. Place in individual oysters
shells or in a casserole dish. Top with bread crumbs and bakc in a 400
degree oven for 15 minutes. Serves 8. This may be prepared the day before
and refrigerated until time to place in oven before serving.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.