Oyster Etouffee | Chicken of the Sea Business & Foodservice
Succulent oysters play the starring role in this deliciously warming, New Orleans-inspired dish.
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Ingredients
- 2 (8 ounce) cans Chicken of the Sea® Whole Oysters, rinsed and drained
- 2 Tablespoons unsalted butter
- 1 bell pepper, diced
- 2 stalks celery, diced
- 1/2 cup yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup cup all-purpose flour
- 2 cups low sodium chicken broth, warmed
- 2 teaspoons seafood spice seasoning (such as Old Bay)
- 1 Tablespoon ground paprika
- 15 oz. can crushed or diced tomatoes
- 2 Tablespoons fresh squeezed lemon juice
- salt, to taste
- black pepper, to taste
- 1/4 cup flat-leaf parsley, chopped
- 2 cups cooked white rice
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