Oyster Pie Picayune

• 1 each pie shell (9 inch) (dough)
• 4 slices bacon crisp fried
• 1/2 cup shallots chopped
• 1/2 cup celery chopped
• 1/2 cup parsley leaves minced
• 1/4 cup sweet red bell peppers
• 1 package soup, cream of mushroom mix
• 1 1/2 pints oysters unwashed
• 6 1/2 ounces crab meat white, can
• 2 ounces mushrooms button, jar
• 1/2 each lemon juice of
• 1/2 teaspoon salt
• 1/2 teaspoon seasoning mix
• 1 dash red hot pepper sauce

1. Line a greased baking dish with pie dough, bake until done but not brown.
2. Fry 4 slices bacon; save grease.
3. Saute shallots, celery and bell pepper in 2 tablespoon bacon grease.
4. Drain oysters and mushrooms and, using drained-off liquid (make up to 1 cup if necessary with water), blend in mushroom soup mix.
5. Heat over medium heat until thickened.
6. Cook oysters over medium fire until edges curl.
7. Add oysters and liquid to heavy soup mix sauce.
8. Add shallots, celery and bell pepper.
9. Add drained mushrooms, parsley minced, seasoning, salt and crumbled bacon.
10. Stir and fill pie crust.
11. Place fresh crust on top.
12. Bake at 350F (180C) F til brown.

pie shell, bacon crisp, shallots, celery, parsley, sweet red bell peppers, cream of mushroom mix, oysters unwashed, crab meat, mushrooms button, lemon juice of, salt, seasoning mix, red hot pepper sauce

Taken from recipeland.com/recipe/v/oyster-pie-picayune-33690 (may not work)