Ingredients Jump to Instructions ↓

  1. 1 1/4 cups water

  2. 3 dozen small to medium Louisiana oysters, in their liquor ounces)

  3. 1/4 pound (1 stick) unsalted butter

  4. 1 cup finely chopped celery

  5. 3/4 teaspoon Chef Paul Prudhomme's Seafood Magic

  6. 1/2 cup finely chopped green onions

  7. 2 cups heavy cream

Instructions Jump to Ingredients ↑

  1. Add the water to the oysters and refrigerate at least 1 hour. Strain and reserve the oysters and oyster water; refrigerate until ready to use.

  2. In a large skillet combine the butter, celery, Seafood Magic and 3/4 cup of the oyster water. Cook over high heat for 3 minutes, shaking pan (versus stirring) almost constantly.

  3. Add the remaining 1/2 cup oyster water and continue cooking and shaking the pan for 1 minute. Stir in the green onions. Gradually add the cream, whisking constantly. Add the oysters and cook just until the edges curl, about 2 to 4 minutes, whisking constantly.

  4. Remove from heat and serve immediately, stirring well as you ladle out the portions.


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