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Cajun

Basic crème ‘Sauce

(White sauce)

Ingredients

4 tbsp unsalted butter
¾ cup chopped green onions
3 tbsp flour
¾ tsp white pepper
½ tsp salt
¼ tsp thyme
2 cups seafood stock
2 cups fine chopped Tasso
1 tsp minced garlic
2 cups heavy cream
2 dozen med oysters in liquor

Lagniappe

Melt down the butter in a large skillet over med heat; add the green onions,
flour, white pepper, salt, pepper and thyme. Sauté for about 1 minute
whisking constantly.

Add the stock, Tasso and garlic; cook over high heat about 3 minutes, stir in
the cream and continue cooking until mixture reaches a simmer.

Add the drained oysters, return to a simmer for another 5 minutes. (When
oysters start to curl, they are done)

Note: Shrimp powder or shrimp bouillon makes great fish stock.

Tasso is a very hot, spicy smoked ham.

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