Melt 1/4 cup butter in a large pan or pot over medium high heat. Stir in the flour to make the roux. Stir constantly to cook the roux for 5 minutes to make a blonde roux, which is light brown in color.
Stir in the onion, peppers and celery. Cook for 2 minutes.
Stir in the milk, oyster liquor, Cajun seasonings and salt and pepper to taste. Cook, stirring constantly, for 3-4 minutes, or until the mixture thickens slightly.
Stir in the parsley, green onions, garlic, hot sauce and oysters. Bring to a boil and cook for 3-4 minutes, or until the oysters cook through and their edges curl.
Remove from heat. Garnish with chopped parsley, small chips of extra butter (if desired), chili flakes and a dash of hot sauce (if desired). Don't forget the crackers!
Thanks very much to Jim Malone for the recommendation!
Recipe courtesy of Mike Hultquist at Chili Pepper Madnesshttps://www.chilipeppermadness.com/recipes/oyster-...
