Ingredients
INGREDIENTS (Stuff ya need ta make it)
1 Pint “Large” select oysters (you may choose to use the smaller oysters and not slice them up but I prefer the large cut up because it seems to enhance the flavor quite a bit}
¼ stick butter (or your equivalent)
Black pepper to taste (Personally I like it spicy and so did Pa so I use at least a tablespoon)
Salt approximately ¼ teaspoon (or again to your taste)
4 cans of condensed (Not low fat or skimmed it ruins the richness)
Preparation
PREPERATION (How yer spose ta fix it up in the pot)
Pour the oysters the butter into a pot large enough to handle all ingredients and simmer over medium to medium high heat until they begin to shrink. Remove from the heat and using a fork and knife slice the oysters into several smaller pieces depending on what size oyster you use. Place back on the heat and make sure it isn’t over medium this time because too high and it can either curdle the milk or scorch it. Slow cook for only a few minutes because the oysters are already cooked, (approximately 5) watching carefully. Very simple Very fast!!! Each person may then add saltine crackers and Louisiana hot sauce to their own taste. (Ya’ll don’t have to add the crackers or the hot sauce but I love it that way! LOTS OF HOT SAUCE )
