Oyster Etouffee
Succulent oysters play the starring role in this deliciously warming, New Orleans-inspired dish.
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
- 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.
- Add flour and whisk until smooth and combined.
- 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.
- Add 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 over rice.
