Oysters Bayou Teche Recipe CajunChefRyan

• 2 lb. Bacon, diced
• 2 cups Onions, diced
• 2 each Red bell peppers, julienne
• 1 Tbsp Shallots, minced
• 1/4 cup Garlic, minced
• 1 lb. All purpose flour
• 1 quart White wine
• 1 quart Oyster liquor
• 2 cups Chicken stock
• 2 Tbsp Worcestershire Sauce
• 1 Tbsp Sage, fresh, chopped
• 1 lb. Spinach leaves, fresh, and coarse chopped
• 1/2 gallon Oysters
• To taste Salt and white pepper
• 1/2 cup Chives, chopped

1. Cook bacon until crisp and remove to paper towel lined sheet pan.
2. Saute the onions, red peppers, shallots and garlic in the bacon grease until translucent.
3. Add the flour to make a roux and cook until blond stage.
4. Whip in the white wine and then the oyster liquor.
5. Add the chicken stock if sauce is too thick, then bring to a boil and reduce heat to a simmer.
6. Add the Worcestershire Sauce and fresh chopped sage, then the fried bacon and the chopped fresh spinach leaves and stir well.
7. Continue to simmer until the spinach has wilted into the sauce.
8. Gently fold in the oysters and simmer until just cooked through.
9. Season to taste with salt and white pepper and garnish with the fresh chopped chives.

bacon, onions, red bell peppers, shallots, garlic, flour, white wine, oyster, chicken stock, worcestershire sauce, spinach leaves, gallon oysters, salt, chives

Taken from www.chowhound.com/recipes/oysters-bayou-teche-12098 (may not work)