2 (12-ounce) containers Standard oysters, undrained
1 cup chopped fresh mushrooms
1/2 cup chopped celery
1/4 cup chopped green pepper
1/4 cup butter or margarine
2 (14 1/2-ounce) cans whole tomatoes, undrained and chopped
2 tablespoons dried minced onion
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon chili powder
1/4 teaspoon dried whole tarragon
1/4 teaspoon hot sauce
Red pepper to taste
2 tablespoons cornstarch
2 tablespoons water
Hot cooked rice
How to Make It
Drain oysters, reserving liquor; set aside.
Sauté mushrooms, celery, and green pepper in butter in a large saucepan until tender. Stir in reserved oyster liquor, tomatoes, and next 8 ingredients; bring to a boil. Reduce heat; cover and simmer 30 minutes.
Combine cornstarch and water; mix well. Gradually add to tomato mixture; stir well. Bring to a boil. Reduce heat; stir in oysters. Simmer, uncovered, until oyster edges curl.
Spoon over hot cooked rice in individual serving bowls.