|Oil/Bacon drippings||1⁄4 Cup (4 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Chopped onions||3 Tablespoon|
|Chopped bell pepper||3 Tablespoon|
|Chopped celery||1 Tablespoon|
|Chicken broth||2 Can (20 oz)|
|Dried basil||1 Pinch|
|Garlic powder||1 Dash|
|Fresh parsley/1 teaspoon dried parsley||1 Tablespoon|
|Chopped green onion tops||1⁄4 Cup (4 tbs)|
|Oysters and liquid||1 Pint|
Make a dark roux with oil and flour.
Add onions, bell pepper, celery and cook until wilted.
Add hot broth and other seasonings.
Cook for 30 minutes.
Add green onion tops, oysters and liquid.
Bring to a boil and cook 2 minutes or until edges of oysters curl.
Never reheat oysters after cooked.
If stew is to be served later, do not add oysters until just before ready to serve.
Sprinkle parsley and serve in soup bowls.