Ingredients: 2 cups Oysters, with juice 1/4 cup Butter 1 Celery Stalk, diced 1/2 Sweet Green Pepper, diced 1/4 cup Flour 2 cups Oyster Juice 2 cups Milk 2 Tbsp jarred Red Pimiento, chopped Salt and Pepper, to taste 1 Pie Tin
2 cups Oysters, with juice 1/4 cup Butter 1 Celery Stalk, diced 1/2 Sweet Green Pepper, diced 1/4 cup Flour 2 cups Oyster Juice 2 cups Milk 2 Tbsp jarred Red Pimiento, chopped Salt and Pepper, to taste 1 Pie Tin
Method : Drain oysters, reserving both oysters and juice. Melt butter in pan and brown celery and green pepper. Stir in flour and cook for a few minutes. Remove from heat. Stir in oyster juice and milk until completely combined. Place back on heat and cook mixture. Stir until thickened. Add salt and pepper. Delicately stir in chopped red pimiento and reserved oysters. Pour into a greased, oven-proof dish. Top with ventilated pie tin. Bake in a preheated 375°F oven until golden brown.
Drain oysters, reserving both oysters and juice. Melt butter in pan and brown celery and green pepper. Stir in flour and cook for a few minutes. Remove from heat. Stir in oyster juice and milk until completely combined. Place back on heat and cook mixture. Stir until thickened. Add salt and pepper. Delicately stir in chopped red pimiento and reserved oysters. Pour into a greased, oven-proof dish. Top with ventilated pie tin. Bake in a preheated 375°F oven until golden brown.
