saute onion and celery in butter until soft: add flour and stir until smooth. Add milk; cook and stir until mixture boils. Season to taste with salt and pepper. Add parsley, paprika, nutmeg and oysters. Cook 2 minutes or until edges of oysters curl. Never reheat oysters after cooked if it is to be served later, add oysters right before serving. Serves 2. From <A Taste of Louisiana>. Downloaded from G Internet, G Internet.
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