Oyster Gumbo



This Oyster Gumbo stew is also adapted to our South African taste.

In these recipes of mine you will find that the name indicates the dish's main ingredient.

If you are in the unique position to be able to harvest your own shelfish direct from the ocean, one and a half jars according to the recipe will be about ten to twelve medium in size.

Remember - these recipes are very adaptable. Just about anything you want in your Oyster soup or stew is a good to go philosophy.

If you want to give your soup or stew a taste in a certain direction just ad whatever it is you want it to taste to the recipe.

For instance - like in this recipe – I took an ordinary shrimp, crab and oyster recipe and changed it into a nice Gumbo by just adding more of the one and less of the other to the recipe and it changed the overall theme.

This is one of the excellent qualities of seafood. It is so easy to create your own recipes from just about nothing and come up with something to wow your friends and family with.

After all – it should be fun preparing food. Yes - I know - some of you won’t agree with me here but hey, this is not a competition right?

Before dishing up your own well prepared dish, it is worth taking a minute or two to decorate your rice a little – just to change the scene a bit.

I like to colour the rice yellow with turmeric and mix into it some finely chopped parsley.

The parsley must be fresh and mixed into the rice while the rice is still hot just before it gets on the table.

It not only gives the rice a beautiful texture, it also gives the food a nice taste.

Again - anything cracker or crusty or crummy will go well with your seafood.

Enjoy your Oysters Gumbo



...O... and don’t forget the wine!

The ingredients of this Gumbo will yield about six servings.

It will take about an hour to prepare and you will cook it for about two hours.

Your Oyster Gumbo list of Ingredients:

1-1/2 jar fresh oysters

1 bunch onion, chopped

1 can (10 1/2 ounces) tomatoes

1 bay leaf (remove before serving)

1 onion, chopped

1pound fresh shrimp, peeled and deveined

1 tablespoon chopped green bell pepper

1/2 cup chopped celery

1/2 pound crabmeat

2 cloves garlic, chopped fine

2 quarts water or fish stock

2 sprigs parsley, chopped

2 tablespoons vegetable shortening

3 tablespoons butter

Salt and pepper to taste.

The method of making this Oyster Gumbo is the same as the previous one;

Method

Spray a whack or a large non-stick skillet with cooking spray and set it over a medium-high heat.

Add in the garlic okra, bell pepper, onions, and celery.

Cook until the vegetables are nice and tender - about 5-7 minutes.

Transfer it to a bowl and set aside.

Make the roux by adding the butter to the skillet, and then add in the flour; stir it until it is blended.

Continue to cook, stirring constantly until the flour is well browned, but not burned, about 8-10 minutes.

Slowly drizzle in the broth into the skillet, continuously stirring to remove lumps, and bring to a slow simmer.

Add in the thyme, bay leaves, salt, pepper, lemon juice, and tomatoes.

Add the cooked vegetables back into the skillet and simmer for about 5 minutes.

Stir in the shrimp and crabmeat and simmer until shrimp are cooked, about 3-5 minutes.

...and yes you guessed it...







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