2 lb. med. sized oysters, in their own juices
1/4 c. butter
1 green pepper, chopped
2 fresh or canned jalapeno peppers, minced
1 red pepper, chopped
1 c. celery, chopped
2 tbsp. Cajun seasoning
1/2 c. green onions, finely chopped
2 c. half & half
8 thin slices red pepper, for garnish

Soak oysters with their juices in 1 1/2 cups cold water for 1 hour. In a large, heavy skillet, combine butter with peppers, celery, Cajun seasoning and 1 cup oyster water. Cook over high heat for 3 minutes, stirring constantly. Stir in green onions and gradually whisk in the half & half. Bring mixture to a boil. Add oysters with their juices and water and cook just until oysters curl, 3-5 minutes. Remove from heat and ladle into warm soup tureens. Garnish with red pepper slices. Serves 4.