Oyster Creole
Ingredients
- 2 (12-ounce) containers Standard oysters, undrained ⓘ
- 1 cup chopped fresh mushrooms ⓘ
- 1/2 cup chopped celery ⓘ
- 1/4 cup chopped green pepper ⓘ
- 1/4 cup butter or margarine ⓘ
- 2 (14 1/2-ounce) cans whole tomatoes, undrained and chopped ⓘ
- 2 tablespoons dried minced onion ⓘ
- 1/2 teaspoon sugar ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon lemon-pepper seasoning ⓘ
- 1/4 teaspoon chili powder ⓘ
- 1/4 teaspoon dried whole tarragon ⓘ
- 1/4 teaspoon hot sauce
- Red pepper to taste
- 2 tablespoons cornstarch ⓘ
- 2 tablespoons water ⓘ
- Hot cooked rice ⓘ
Instructions
- Drain oysters, reserving liquor; set aside.
- Saute mushrooms, celery, and green pepper in butter in a large saucepan until tender. Stir in reserved oyster liquor, tomatoes, and next 8 ingredients; bring to a boil. Reduce heat; cover and simmer 30 minutes.
- Combine cornstarch and water; mix well. Gradually add to tomato mixture; stir well. Bring to a boil. Reduce heat; stir in oysters. Simmer, uncovered, until oyster edges curl.
- Spoon over hot cooked rice in individual serving bowls.
Nutrition & Diet Analysis (per serving)
676
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).