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Recipe for Gulf Coast Seafood Stew

3 tablespoons olive oil
1/4 cup all-purpose flour
1 1/2 cups sliced green onion
3 cups chopped celery
2 1/2 cups 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 tablespoons chopped garlic
Salt and freshly ground pepper to taste 

Heat the oil in a large stainless-steel or enamel-coated pot over medium heat. Stir in flour and cook until it starts to brown, 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, tomatoes, and heated stock, stirring until well blended. Bring to a boil; reduce heat, and simmer, uncovered, for 40 minutes. Stir in shrimp, oysters, and crabmeat. Cook 3 minutes or until shrimp turn pink and oysters begin to curl. Stir in the garlic. Let stand 5 minutes. Season with salt and pepper. Serve with steamed white rice. Serves 8-10.

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About John DeMers

I've been a journalist and author forever. My favorite single word in the English language is "foodandwine." This spirit drives my 45 published books and my weekly radio show heard in Houston, Dallas and Austin.

One response »

  1. I’ve been loooking for Gulf Coast Seafood Stew recipe since yesterday.. I;m glad found it here.. Thanks for this! This is really delicious!! 🙂

    Nice blog anyway!!:)

    Reply

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