Oyster Etouffee
Succulent oysters play the starring role in this deliciously warming, New Orleans-inspired dish.
Ingredients
- 2 tablespoons unsalted butter
- 1/4 cup cup all-purpose flour
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 1/2 cup yellow onion, diced
- 2 cloves garlic, minced
- 2 cups low sodium chicken broth, warmed
- 2 teaspoons seafood spice seasoning (such as Old Bay)
- 1 tablespoon sweet Hungarian paprika
- 1 (15 ounce) can can crushed tomatoes
- 2 tablespoons fresh squeezed lemon juice
- 2 (8 ounce) cans Chicken of the Sea® Whole Oysters, rinsed and drained
- Salt and ground black pepper to taste
- 1/4 cup Italian parsley, chopped
Directions
- Place butter in a large saucepan over medium heat. Add flour and cook, stirring constantly until lightly golden.
- Add bell pepper, celery, onion and garlic and cook, stirring frequently, until softened, about 5 minutes.
- Whisk in chicken broth and bring to a boil over high heat. Reduce heat, stir in seafood spice seasoning and paprika, and simmer for 10 minutes, stirring frequently.
- Add crushed tomatoes and simmer for 10 minutes. Add lemon juice and oysters and cook for 5 more minutes.
- Remove from heat and season with salt and pepper. Stir in parsley before serving. Serve hot.