Oyster Stew

• 12 cup butter
• 1 bunch celery & leaves
• 1 12 quarts oysters
• 2 teaspoons seasoning salt
• 1 12 teaspoons white pepper
• 2 tablespoons poultry seasoning
• 1 fluid ounce Worcestershire sauce
• tony chachere's creole seasoning

1. Chop celery with leaves on.
2. Saute celery in butter on medium low until kind of soft.
3. Clean and wash oysters to get rid of shells.
4. Reserve juice.
5. Strain juice to get shells, etc.
6. out.
7. Return oysters to juice.
8. Add oysters and juice to celery.
9. Add salt, pepper and poultry seasoning.
10. Heat through on slow heat until edges of oysters begin to curl.
11. Add 3/4 gallon of milk (I usually use 2%) and scald til it gets a skin on top.
12. Don't boil it.
13. Heat all the way through.
14. Add shot of Worcestershire sauce and additional seasonings to taste.
15. Cover and store someplace cold until ready to serve.
16. Flavor will improve with time.

butter, celery, oysters, salt, white pepper, poultry seasoning, worcestershire sauce, chacheres

Taken from www.food.com/recipe/oyster-stew-345188 (may not work)