INGREDIENTS:
3 dozen oysters
2 cups oyster liquid
4 tbsps. vegetable oil
4 tbsps. flour
1 cup diced onions
½ cup diced celery
¼ cup diced garlic
1 tsp. salt
black pepper
¼ cup sliced green onions
¼ cup chopped parsley
2 (9-inch) prepared pie crusts

METHOD:
Preheat oven to 375 degrees F. In a 3-quart cast iron dutch oven, heat oil over medium-high heat. Add flour and, using a wire whisk, stir until golden brown roux is achieved. Add onions, celery and garlic. Blend well into the roux mixture and slowly add the oyster liquid. 1 cup at a time, until thick sauce consistency is achieved. As liquid comes to a boil, the sauce will continue to thicken.
Dilute with remaining oyster liquid as necessary to retain consistency. Bring to a rolling boil, reduce heat to simmer and cook 15-20 minutes.
While sauce is cooking, line the bottom of a pie pan with one of the pastry crusts. Press it well into the pan, reserving the second sheet. Season the sauce with salt and pepper. Add the oysters, blending well into the sauce mixture, until oysters begin to curl slightly. Add green onions and parsley.
Once oysters have cooked 5-10 minutes, remove from heat and allow to cool slightly. Ladle the oyster stew into the pie crust and top with the second layer. Seal the edges of the top and bottom crusts. Prick with a fork to create steam holes and bake until golden brown, approximately 20 minutes.

Nutrition Facts…then
Calories……………………..389
Total Fat…………………..25gm
Saturated Fat………………..6gm
% Calories From Fat…………57
Cholesterol…………………20mg
Sodium………………….1032mg
Carbohydrate………………33gm
Fiber…………………………1gm
Protein…………………….….8g

INGREDIENTS:
3 dozen oysters
2 cups oyster liquid
5 tbsps. oil-less roux
1 tbsp. vegetable oil
1 cup diced onions
½ cup diced celery
¼ cup diced garlic
¼ tsp. salt
black pepper
¼ cup sliced green onions
¼ cup chopped parsley
2 (9-inch) prepared pie crusts

METHOD:
Preheat oven to 375 degrees F. Dissolve oil-less roux in 2 cups oyster liquid. Set aside. In a 3-quart cast iron dutch oven, heat oil over medium-high heat. Add onions, celery and garlic. Sauté 3-5 minutes or until vegetables are wilted.
Pour in roux/liquid mixture. Bring to a rolling boil, stirring constantly 3-5 minutes
While sauce is cooking, line the bottom of a pie pan with one of the pastry crusts. Press it well into the pan, reserving the second sheet. Season the sauce with salt and pepper. Add the oysters, blending well into the sauce mixture, until oysters begin to curl slightly. Add green onions and parsley.
Once oysters have cooked 5-10 minutes, remove from heat and allow to cool slightly. Ladle the oyster stew into the pie crust and top with the second layer. Seal the edges of the top and bottom crusts. Prick with a fork to create steam holes and bake until golden brown, approximately 20 minutes.

Nutrition Facts…now
Calories……………………..329
Total Fat…………………..18gm
Saturated Fat………………..5gm
% Calories From Fat…………49
Cholesterol…………………20mg
Sodium……………………766mg
Carbohydrate………………33gm
Fiber…………………………1gm
Protein…………………….….9g