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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 (12-ounce) containers standard oysters, undrained |
1 cup chopped fresh mushrooms |
1/2 cup chopped celery |
1/4 cup chopped green pepper |
1/4 cup butter or margarine |
2 (14 1/2-ounce) cans whole tomatoes, undrained and chopped |
2 tablespoons dried minced onion |
1/2 teaspoon sugar |
1/2 teaspoon salt |
1/2 teaspoon lemon-pepper seasoning |
1/4 teaspoon chili powder |
1/4 teaspoon dried whole tarragon |
1/4 teaspoon hot sauce |
red pepper to taste |
2 tablespoons cornstarch |
2 tablespoons water |
hot cooked rice |
Directions:
1. Drain oysters, reserving liquor; set aside.
2. Sauté mushrooms, celery, and green pepper in butter in a large saucepan until tender. Stir in reserved oyster liquor, tomatoes, and next 8 ingredients; bring to a boil. Reduce heat; cover and simmer 30 minutes.
3. Combine cornstarch and water; mix well. Gradually add to tomato mixture; stir well. Bring to a boil. Reduce heat; stir in oysters. Simmer, uncovered, until oyster edges curl.
4. Spoon over hot cooked rice in individual serving bowls.
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