Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
844
Calories
32g
Protein
24g
Fat
125g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 48 freshly shucked oysters
- 1 1/2 cups oyster broth, i.e., the liquid inside the oyster shells
- 2 sticks butter (1/2 cup)
- 1/4 cup finely chopped green onions
- 1 1/2 cups finely chooped celery
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup finely chopped parsley
- 5 Tablespoons white flour, sifted
- 3 1/2 cups whole milk
- =
Directions
1
Saute the green onions and celery in butter over medium flame, about 10 minutes. Do not allow the onions to brown. Add the parsley and continue to saute for a minute or two until the parsley is reduced. Add the flour and stir constantly. Add the oysters and the oyster broth and remove from heat immediately. Let stand for 15 minutes. Add hot milk, stirring constantly. Adjust seasoning. Serve with French bread.
2
Category:Creole Recipes
Recipe sourced from
fandom