Ingredient: garlic cloves, minced

Light Seafood Gumbo

About Gumbo

Of all the dishes in the realm of Louisiana style cuisine, “gumbo” has remained the most well known and well loved. Gumbo crosses all class barriers, appearing on the tables of the poor as well as the wealthy. Although ingredients might vary greatly from one cook to the next, and from one part of the state to another, a steaming bowl of fragrant gumbo is one of life’s cherished pleasures.

According to the Southern Foodways Alliance, Gumbo is often cited as an example of the melting-pot nature of Louisiana cooking, but trying to sort out the origins and evolution of the dish is highly speculative. The name derives from a West African word for okra, suggesting that gumbo was originally made with okra. The use of filé (dried and ground sassafras leaves) was a contribution of the Choctaws and, possibly, other local tribes. Roux has its origin in French cuisine, although the roux used in gumbos is much darker than its Gallic cousins.

Since Mardi Gras takes place in the same month as Heart Health month, we wanted to share a recipe that keeps the flavor but cuts out the salt and excess calories.
Recipe Credit: LaaLoosh.com
Photo Credit: Gourmet.com

Light Seafood Gumbo
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Light Seafood Gumbo
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Instructions
  1. Spray a large, non-stick skillet with non-fat cooking spray and set over medium-high heat. Add in garlic okra, bell pepper, onions, and celery. Cook until veggies are tender, about 5-7 minutes. Transfer to a bowl and set aside.
  2. Make the roux by adding the butter to the skillet, and then add in the flour; stir until blended. Continue to cook, stirring constantly until the flour is well browned, but not burned, about 8-10 minutes.
  3. 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.
  4. 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.
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grilled oyster

Grilled Oysters

Grilled oysters….YUM!

This delicious grilled oysters recipe is courtesy of Southern Living.

Every oyster season we await the “green light” that tells our fishermen it’s time to harvest. That time is now. We will do our best to keep local, fresh oysters in stock for your dinner and/or oyster roast plans.

During October on the coast, we may still have some good grilling weather ahead of us. Save the oyster roast plans until November and grill your first batch of oysters. The secret to this dish is a knockout garlic-herb butter.

So to get the season started off right, let’s work on some oyster terminology.
Tip #1: Don’t say “oyster juice,” say “liquor.”

According to BuzzFeed writer Emily Fleischaker, Oyster liquor is the natural juice inside the oyster that keeps it alive once it’s out of the water. It is unacceptable to rinse or dump that juice out of the oyster before consuming it raw. That juice is precious and should taste amazing, and that’s why it’s referred to as liquor. It should be clear, not cloudy.

Happy Oyster Season! Dig in!

For more great recipes visit Alison’s Recipe Box by clicking here.

grilled oyster
Grilled Oysters
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grilled oyster
Grilled Oysters
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Instructions
  1. Preheat grill to 450°. Pulse all ingredients (minus the oysters) in a food processor until well combined.
  2. Arrange oysters in a single layer on grill. Spoon 2 tsp. butter mixture into each oyster; grill, uncovered, 7 minutes or until edges curl.
  3. Broiled Oysters: Preheat broiler with oven rack 3 inches from heat. Prepare recipe as directed, placing oysters in a single layer in a jelly-roll pan.
  4. Broil 4 minutes or until edges curl and butter drips over the shell.
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Cioppino

Cioppino is San Francisco’s signature dish, but seafood lovers everywhere will keep this recipe close to their hearts.

Recipe Credit:  Recipe courtesy of Coastal Living Photo Credits: Jennifer Davick; Styling: Ginny Branch

Cioppino
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Servings Prep Time
10 people 24 minutes
Cook Time
42 minutes
Servings Prep Time
10 people 24 minutes
Cook Time
42 minutes
Cioppino
Print Recipe
Servings Prep Time
10 people 24 minutes
Cook Time
42 minutes
Servings Prep Time
10 people 24 minutes
Cook Time
42 minutes
Instructions
  1. Heat oil in a large soup pot over medium heat. Add onion and garlic, and cook 7 to 10 minutes or until tender. Stir in bay leaves and next 5 ingredients. Cook 2 minutes.
  2. Stir in broth and next 3 ingredients. Bring to a boil, reduce heat, and simmer 30 minutes.
  3. Stir in clams and white fish; cook 5 minutes. Stir in shrimp, crab, and squid, if desired. Cook 5 minutes or until seafood is opaque and clams open wide. (Discard any that do not.)
  4. Ladle cioppino into bowls, and top with chopped parsley. Serve with sourdough bread.
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Mussels, Clams and Shrimp in Spicy Broth

Mussels, Clams and Shrimp in Spicy Broth
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The local weather forecast is calling for a wintry mix next week. Mix up your own culinary creation with this flavorful recipe sure to warm your heart. Recipe Credit: Recipe courtesy of Giada De Laurentiis, FoodNetwork.com.
Servings Prep Time
6 servings 1 hour
Cook Time
30 minutes
Servings Prep Time
6 servings 1 hour
Cook Time
30 minutes
Mussels, Clams and Shrimp in Spicy Broth
Print Recipe
The local weather forecast is calling for a wintry mix next week. Mix up your own culinary creation with this flavorful recipe sure to warm your heart. Recipe Credit: Recipe courtesy of Giada De Laurentiis, FoodNetwork.com.
Servings Prep Time
6 servings 1 hour
Cook Time
30 minutes
Servings Prep Time
6 servings 1 hour
Cook Time
30 minutes
Instructions
  1. Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper.
  2. Saute' until the garlic is tender, about 1 minute.
  3. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer.
  4. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes.
  5. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
  6. Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open).
  7. Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes.
  8. Divide the shrimp and tomato broth among the bowls.
  9. Serve with the warm bread.
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