Holiday Wild Rice and Oysters

4 tablespoons butler

1/2 cup onion, minced

2 cups celery, chopped

3 tablespoons flour

1/2 cup milk

3 cups long grain and wild rice, cooked

1/2 teaspoon salt

1/4 teaspoon sage

1/8 teaspoon thyme

1/8 teaspoon pepper

1 pint small oysters, well drained

4 tablespoons butter, melted

1/4 cup cracker or dried bread crumbs

Sauce:

1/2 cup sliced mushrooms

3/4 cup onion, grated

3 tablespoons butler

1 tablespoon flour

Salt and pepper, to taste

Milk, enough for medium-thick consistency.

Melt butter and saute onions and celery until tender. Add flour and milk. Stir until smooth. Blend in rice and seasoning. Pour into a 12 x 7-1/2 x 2 inch baking dish. Dip oysters in melted butter, roll in crumbs and arrange on top of rice. Place under broiler 10 minutes until edges begin to curl.

Meanwhile, make a sauce by sauteing mushrooms, grated onion and butter about 5 minutes. Stir in flour, salt and pepper. Cook until smooth and bubbling. Add milk; bring to boil. Cook 1 minute, stirring until thickened. Pour over rice and serve.

Serves 6-8.

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Cajun Country -- New Iberia, Louisiana