Oyster Creole

• 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

1. Drain oysters, reserving liquor; set aside.
2. Saute 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.

containers, fresh mushrooms, celery, green pepper, butter, tomatoes, onion, sugar, salt, lemonpepper seasoning, chili powder, tarragon, hot sauce, red pepper, cornstarch, water, rice

Taken from www.myrecipes.com/recipe/oyster-creole (may not work)