1/4 cup oil
1/2 cup chopped green onion, tops and bottoms
1/2 cup all purpose flour
2 stalks celery, chopped
3/4 cup milk
Salt, black and red pepper to taste
1 pint oysters
Hot sauce to taste
1 small clove garlic, minced
8-inch unbaked pie shell, top and bottom
1/4 bell pepper, chopped
1/4 cup minced parsley
Make a roux with oil and flour, stirring constantly until it reaches the hue of a brown paper bag. Add milk. Stir well.
Drain juice from oysters and add only oysters to sauce. Cook for 15 minutes or until oysters have thrown off all their juice. If mixture is too thick, add oyster juice.
Add chopped ingredients and salt, peppers and hot sauce to taste. (Salt must be added last to keep milk from curdling.
Put oyster mixture in unbaked 8-inch pie shell and cover with top crust.
Start pie at 450 degrees and cook 15 minutes to prevent inside crust from being soggy.
Reduce heat to 350 degrees and continue cooking until nicely browned.
