Gulf Coast Seafood Stew


Minimum seasoning, light taste of the seafood shine.


3 tbsp olive oil
1/4 cup toasted plain flour
1 1/2 cups sliced green onion
3 cups coarsely chopped celery
1 pound fresh or frozen okra, cut into 1/2-inch-wide pieces
2 1/2 cups peeled, seeded, and chopped tomatoes
5 cups chicken, fish, or vegetable stock, heated
1 3/4 pounds medium-size shrimp, peeled
1 (16-ounce) container fresh oysters
8 ounces fresh crabmeat, drained and picked
1-2 tbsp chopped garlic
Salt and freshly ground pepper


Step 1:
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 soft.

Add the celery, okra, tomatoes and heated stock, stirring until well blended.

Bring to a boil, reduce heat and simmer uncovered for 40 minutes.

Step 2:
Stir in shrimp, oysters and crabmeat.

Cook 3 minutes or until shrimp turns pink and oysters begin to curl.

Stir in the garlic.

Let stand 5 minutes.

Season with salt and pepper.

Step 3:
To make toasted flour:

Spread 3/4 cup plain flour in a shallow baking dish.

Bake at 375° for 15 to 20 minutes stirring often or until flour is light beige (it will darken when mixed with fat). Cool.

Process in a blender or food processor to remove any lumps.

Store,refrigerated in an airtight container until ready to use.


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