Creole Oyster Stew

Procedure:

In large pot cook bacon until crisp, drain and set aside.
Measure 4 T of bacon fat, plus 4 T of butter.
Melt over medium heat and add celery, chopped onions then green onions last as they'll cook quickly.
Season with creole spices.
Now add 1/2 cup flour and cook to make a light roux, about 3 minutes.
Add the reserved oyster liquor and 1 cup milk, mixing thoroughly.
Add the rest of the milk.
Bring to a gentle boil and simmer until your soup thickens and the flour taste is cooked out.
Last add oysters (if fresh, cook until the oysters start to curl), bacon and parsley.
Thoroughly heat through, adjusting your seasonings.

The original recipe called for some garlic, white wine (didn't have any) and fresh thyme, not my favorite herb, plus instead of 4 cups milk, was 3 cups milk and 1/2 cup heavy cream. No big differences. Like any soup, it was better the next day, just remember to reheat slowly and gently and you might want to add a little more milk, as it's quite thick and rich.