Ingredients:
8 Kumamoto Oysters

For batter:
8oz Tempura Batter Mix
1 cup ice water
1 quart oil for frying

Pat oysters dry. Dip in batter mixture and fry in 350 degree oil until brown. Drain on paper towel and serve hot.

Purchase items in BOLD in-store at Surfas or online at Culinary District!

Ingredients:

½ Cups + 2 Tablespoons Vegetable/ Canola Oil
1 Pound Andouille Sausage – Sliced
2 Large Onion, chopped
1 Medium Green Pepper, seeded, chopped
4 Medium Celery – Chopped
4 Cloves Garlic – Minced
½ Cup All Purpose Flour
2 ½ Cups Water
1 Pound Okra – Sliced (can omit if you do not like Okra)
1 Can Pastene Ground Tomatoes
1 Tablespoon Valbon Tomato Paste
3 ½ Cups Perfect Addition Chicken Stock
2 Teaspoon Dried Thyme Leaves
1 Teaspoon Crushed Red Pepper Flakes
3 Whole Bay Leaves
1 Teaspoon Kosher Salt (Or more to taste)
1 Teaspoon Black Pepper (Or more to taste)
1 Pound Poulet Rouge Chicken (Poach Chicken. Remove from bone. Cut up into
pieces)
2 Cups Corn (Fresh or Frozen)
1 Pound Crab Meat (Picked over to remove cartilage)
1 Pound Medium Shrimp (Peeled and Deveined)
2 Cups Oysters (Shucked) about 18
4 Teaspoons Zaterains Gumbo File

Preparation:

In a large pot, heat 2 tablespoons of your oil over medium heat. Add the Andouille Sausage, and the “Holy Trinity”, your onion, bell pepper, celery, and garlic. Cook, and stir as not to burn, until tender, about 8 – 10 minutes. Remove the sausage mixture with a slotted spoon into a bowl.

Add the remaining ½ cup of oil into the same pot. Gradually stir in the flour, and lower the heat to medium. Cook, stirring constantly, until the mixture (your Roux), is a light brown, about 5 – 7 minutes. Remember, do not let it burn!

Gradually stir in the water. Add the reserved sausage and vegetable mixture, the Okra (if you are using), tomatoes, tomato paste, chicken broth, thyme, red pepper flakes, bay leaves, 1 teaspoon of salt, and 1 teaspoon of black pepper. Bring mixture to a boil over high heat. Once boiling, reduce heat to medium low and cook, half covered, for about 45 minutes to 1 hour.

Now it’s time to add the star’s of the show!

Add the chicken and corn, and cook for about 15 minutes. Add the crab meat, shrimp, and oysters (if using), and cook until the shrimp are pink and firm, about 3 to 4 minutes. Remove from the heat.

You are ready to serve!

Spoon your rice (if using), into individual soup bowls. Ladle the Pot of Gumbo over the rice. Sprinkle a bit of Gumbo File Power over the top. Enjoy!

Purchase items in BOLD in-store at Surfas or online at Culinary District!