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Oyster Etouffee

Succulent oysters play the starring role in this deliciously warming, New Orleans-inspired dish.

Total Time

45 minutes

Servings

4 servings

Ingredients

  • 2 (8 ounce) cans Chicken of the Sea® Whole Oysters, rinsed and drained
  • 2 Tablespoons unsalted butter
  • 1 bell pepper, diced
  • 2 stalks celery, diced
  • 1/2 cup yellow onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup cup all-purpose flour
  • 2 cups low sodium chicken broth, warmed
  • 2 teaspoons seafood spice seasoning (such as Old Bay)
  • 1 Tablespoon ground paprika
  • 15 oz. can crushed or diced tomatoes
  • 2 Tablespoons fresh squeezed lemon juice
  • salt, to taste
  • black pepper, to taste
  • 1/4 cup flat-leaf parsley, chopped
  • 2 cups cooked white rice

Instructions

  1. Melt butter in a large saucepan over medium heat. Add bell pepper, celery, onion and garlic and cook, stirring frequently, until softened, about 5 minutes.
  2. Add flour and whisk until smooth and combined.
  3. 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 until lightly thickened.
  4. Add tomatoes and simmer for 10 minutes. Add lemon juice and oysters and cook for 5 more minutes.
  5. Remove from heat and season with salt and pepper.
  6. Stir in parsley before serving. Serve hot over rice.

In this Recipe:

Whole Oysters

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