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Florida Oyster Crab Gumbo
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 6
Prep Time: 25 Min.
Cook Time: 45 Min.
What you need:
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1 12-oz. container shucked Florida oysters, drained
1lb. Florida blue crab lump meat 2 Tbsp. butter
1/2 c. Florida onion, chopped
2 c. Florida celery, chopped
1 clove Florida 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. Florida sugar
1 tsp. fresh Florida jalapeno peppers, chopped
1 10-oz. pkg. frozen cut okra, thawed
2 20-oz. cans diced tomatoes, with liquid
1/2 c. fresh Florida parsley, chopped
salt and pepper to taste
What to do:
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.

Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
Serve with:
White rice.
Wine pairings:
Sauvignon Blanc, Pinot Grigio
Nutritional information:
Calories: 258;   Calories From Fat: 63;   Cholesterol: 112mg;   Total Carbs: 21g;   Protein: 23g;  
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