Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
25 min. |
45 min. |
70 min. |
6 |
258 |
Oyster Crab Gumbo
Celebrate carnival season and the cold months in Louisiana with a warm bowl of seafood gumbo.
Ingredients:
| 1 12-oz. container shucked Louisiana oysters, drained |
| 1lb. Louisiana blue crab lump meat |
| 2 Tbsp. butter |
| 1/2 c. onion, chopped |
| 2 c. celery, chopped |
| 1 clove garlic, minced |
| 2 Tbsp. flour |
| 1/2 c. white wine |
| 1 tsp. dried oregano |
| 1tsp. dried basil |
| 1 tsp. dried thyme |
| 1 tsp. anise seeds |
| 2 tsp. sugar |
| 1 tsp. fresh jalapeno peppers, chopped |
| 1 10-oz. pkg. frozen cut okra, thawed |
| 2 20-oz. cans diced tomatoes, with liquid |
| 1/2 c. fresh parsley, chopped |
| Salt and pepper to taste |
Instructions:
| 1 | Remove any remaining shell or cartilage from oysters and crabmeat; set aside. |
| 2 | In a large stock pot, sauté onion, celery and garlic in butter until tender. Add flour and blend well. Stir in wine, oregano, basil, thyme, anise, sugar, peppers, okra and tomatoes. Cover and simmer for 30 min. |
| 3 | Add oysters, crabmeat and parsley; simmer for additional 10 min. or until oyster edges curl. |
