Oak Grove Oyster Pie

6-PODS GARLIC CHOPPED
2-ONIONS CHOPPED
2-BELL PEPPERS CHOPPED
4-CELERY STICKS CHOPPED
1-STICK BUTTER
2QTS-OYSTERS (WELL DRAINED)
2T-ROUX
(SALT FREE TONY’S, LEMON PEPPER, GARLIC SALT)
SEASON TO TASTE

Sauté vegetables in butter until done (onions are clear and tender). Add 2T of roux and stir until melted and well mixed. Add oysters and cook until oysters are cooked (about 15 minutes).

Pie crusts-use two layer Pillsbury Pie Crusts (2 boxes).

Put a layer of cracker crumbs on the bottom of the pie crusts. Pour oyster filling. Sprinkle a little cracker crumbs on the top and cover with pie crusts. Spread a little half and half cream on top of slit crusts and bake until crusts are brown, about 350 degrees for about 40 minutes or until brown.

Note: Roux is well oven-browned flour. I use about 2 1/2T.