Creamed Oysters with Paprika

Ingredients

• 1 pint Fresh Oysters (Shucked, with their liquor)
• 0.5 teaspoon Celery Salt
• 1 cup Heavy Cream
• 2 tablespoons Butter
• 2 tablespoons All-Purpose Flour
• 0.25 teaspoon Salt (Or to taste)
• 0.5 teaspoon Paprika
• 0.75 cup Water (Adjust to make 1 quart liquid with oyster liquor)

Instructions

1. 1Clean the oysters by rinsing them gently under cold water. Pick over them to remove any shell fragments. Chop the oysters into smaller pieces. Parboil the chopped oysters briefly (about 2 minutes) until they just begin to firm up. Drain the oysters, reserving the oyster liquor.
2. 2Combine the reserved oyster liquor with enough water to make 1 quart (4 cups) of liquid.
3. 3In a saucepan, melt the butter over medium heat. Cook until the butter begins to brown slightly (about 3 minutes). Add the flour and stir constantly to form a smooth paste (roux). Cook for another 1-2 minutes, stirring constantly, to cook out the raw flour taste.
4. 4Gradually pour the oyster liquor mixture into the roux, whisking constantly to prevent lumps from forming. Bring the mixture to a simmer. Reduce heat to low and simmer for 30 minutes, stirring occasionally.
5. 5Season the mixture with salt, paprika, and celery salt. Stir well to combine. Just before serving, gently stir in the heavy cream. Heat through gently, but do not boil.
6. 6Serve hot.