Recipe by Buster's friend
From The Times-Picayune: "This little-seen recipe for a classic looks unchanged from the time the restaurant opened in 1919. It's one of 49 recipes in Kit Wohl's "New Orleans Classic Seafood" (Penguin Publishing.)"
- 3 1⁄2 cups water
- 2 dozen oysters, freshly shucked, drained
- 1⁄2 cup celery, chopped
- 1⁄2 cup green onion, chopped
- 1⁄2 cup onion, chopped
- 1⁄4 cup unsalted butter
- 1⁄2 teaspoon garlic, finely chopped
- 1⁄8 teaspoon thyme, dried
- 1⁄8 teaspoon red pepper, ground
- 1 bay leaf
- 3⁄4 cup heavy whipping cream
- 2 cups whole milk
- 1⁄2 cup all-purpose flour
- 1 teaspoon kosher salt (sea salt OK)
- 1⁄4 teaspoon white pepper, ground
Directions See How It's Made
- In a medium saucepan bring the water to a boil. Add the oysters and cook for 3 minutes. Remove oysters with a slotted spoon and reserve 3 cups of liquid.
- In a Dutch oven over medium heat, cook celery and onions in 1 tablespoon of butter, stirring constantly until tender. Stir in 2 ½ cups of the reserved liquid, garlic, thyme, red pepper and bay leaf; bring to a boil. Stir in the cream. Reduce the heat and simmer 5 minutes. Stir in the milk and return to a simmer.
- Melt the remaining butter in a small saucepan over low heat. Add the flour, stirring until smooth. Cook 1 minute, stirring constantly, then cook for about 3 more minutes until smooth (the mixture will be very thick).
- Gradually add the flour mixture to the saucepan, stirring with a wire whisk until blended. Add oysters, salt and white pepper. Cook until thoroughly heated. Remove from heat, discard bay leaf and serve immediately.