Gulf Coast Seafood Stew

Gulf Coast Seafood Stew
Photo by Howard L. Puckett


  • 5 cups chicken, fish, or vegetable stock, heated
  • 1-2 tablespoons chopped garlic
  • 1 ½ cups sliced green onion
  • 3 cups coarsely chopped celery
  • 2 ½ cups peeled, seeded, and chopped tomatoes
  • 1 (16-ounce) container fresh oysters
  • 3 tablespoons grapeseed or olive oil
  • + 5 more ingredients
    • Salt and freshly ground pepper to taste
    • ¼ cup toasted unbleached all-purpose flour*
    • 1 ¾ pounds medium-size shrimp, peeled
    • 1 pound fresh or frozen okra, cut into 1/2-inch-wide pieces
    • 8 ounces fresh crabmeat, drained and picked

Heat the oil in a large stainless-steel or enamel-coated pot over medium heat. Stir in toasted flour, blending well. Stir in green onions. (The flour will stick to the vegetables.) Continue cooking, stirring constantly, for 1 minute or until onions wilt. Add the celery, okra, tomatoes, and heated...

View full recipe at My Recipes


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