Florida Oyster Crab Gumbo
Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
1 (12-ounce) container shucked Florida oysters, drained
1 pound Florida blue crab lump meat
2 tablespoons butter
1/2 cup Florida onion, chopped
2 cups Florida celery, chopped
1 clove Florida garlic, minced
2 Tbsp. flour
1/2 cup white wine
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon anise seeds
2 teaspoons Florida granulated sugar
1 teaspoon fresh Florida jalapeño peppers, chopped
1 (10-ounce) package frozen cut okra, thawed
2 (20-ounce) cans diced tomatoes, with liquid
1/2 cup fresh Florida parsley, chopped
Salt and ground black pepper to taste
- Remove any remaining shell or cartilage from oysters and crabmeat; set aside.
- 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 minutes.
- Add oysters, crabmeat and parsley; simmer for additional 10 minutes or until oyster edges curl.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 258; Calories From Fat: 63; Cholesterol: 112mg; Total Carbs: 21g; Protein: 23g.
Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.