Courtesy of Rudy Lombard for Louisiana Kitchen & Culture
* 1 pint Gulf oysters
* 1 stick unsalted butter
* 4 tablespoons flour
* 1 medium onion, finely chopped
* 2 stalks celery, finely chopped
* 2 cups half and half
* 2 teaspoons fresh chopped parsley or 1 teaspoon dried parsley * salt and pepper * hot buttered French bread Directions * Drain oysters, reserving liquor and oysters separately. * Melt …