Oyster Stew

1/4 cup butter or margarine
1 Pint Oysters (do not drain)
3/4 cup cold water
1/2 tsp Celery Salt
1 tsp. Paprika
Salt to taste
4 cups WHOLE milk (I often use 2% milk)

Check oysters and remove any shell pieces.
Melt butter or margarine. Add oysters - water, salt, celery salt and paprika
Cook until oysters curl at edges then slowly add milk.
When mixture just reaches boiling point - quickly remove from heat.
NOTE: I often dice onions, celery, green pepper and mushrooms, sauté them in the butter and cook with the oysters.

Black Eyed Pea Jambalaya

1 1/2 pounds Andouille or smoked sausage
1/4 cup vegetable oil
1 large chopped onion
1 medium green bell pepper, chopped
3 stalks celery, chopped
2 cloves garlic, minced
2 TBSP Creole seasoning
2 cups chicken stock
2 TBSP minced pimiento
1 cup uncooked long grain white rice
1 1/2 cups cooked black eyed peas
1/4 cup chopped green onion, both white and green parts for garnish

Brown the sausage in the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, celery, garlic and Creole seasoning. Cook until the vegetables are softened, about 10 minutes. Add the stock, pimiento, rice and black-eyed peas, bringing the mixture to a boil. Lower the heat, cover the pot, and cook until the rice is tender and all the liquid is absorbed, 20 - 25 minutes.