Oyster Jambalaya

Heat vegetable oil in a large skillet over medium-high heat. Whisk in flour to create a roux, stirring constantly for 2-3 minutes until it turns light golden brown.

Add chopped green pepper, minced garlic, and half the sliced green onions to the roux. Stir and cook for 3-4 minutes until the vegetables soften slightly.

Pour the oysters with their liquor into the skillet, scraping up any browned bits from the bottom. Season with salt and black pepper.

Simmer over medium heat for 5-7 minutes, stirring occasionally, until the oysters curl at the edges and the sauce thickens.

Fold in the cooked rice gently until combined, then add the remaining green onions and chopped fresh parsley. Stir to distribute evenly.

Heat through for 1-2 minutes, adjusting seasoning to taste if needed. Serve immediately while hot.