4 tbsp. butter
2 bunches green onions, chopped
1 med. Bell pepper, chopped
5 inner tender stalks celery, chopped
1/4 c. fresh parsley
3 tbsp. flour
1 tsp. fresh thyme
10 fresh tarragon leaves, chopped
4 to 5 doz. oysters and liquid
4 c. water
2 bay leaves
8 dashes Tabasco sauce
1/2 tsp. white pepper
1/4 tsp. garlic powder

In Dutch oven, melt butter over medium heat and saute green onions, Bell pepper and celery until soft. Sprinkle flour over vegetables to coat well. Add thyme and tarragon. Stir. Add oysters, oyster liquid, water, bay leaves, Tabasco, white pepper and garlic powder. Cook over medium-high heat and bring to a rolling boil. Add parsley and cook 5 minutes. Reduce heat to low-medium, cover and cook 10 more minutes. Turn heat off and allow to sit for 10 minutes.