EXCLUSIVE KELLY EASTWOOD RECIPE
New Orleans Oyster Gumbo
ANGASI OYSTERS
You don't need to get on a plane to indulge in a New Orleans gumbo - Chef Kelly Eastwood brings you this staple dish with an Aussie twist.
Oysters:
Angasi Oysters
Serve:
Serves 4 as a main
Ingredients:
For the Roux:
1/3 cup plain flour
1/3 cup vegetable oil
For the Gumbo:
2 tbsp butter
2 chorizo sausages, sliced thinly
1 onion, roughly chopped
1 red capsicum, roughly chopped
1 green capsicum, roughly chopped
1 tbsp Cajun seasoning
3 cups (750ml) chicken stock
400g can diced tomatoes
400g can black beans, drained and rinsed
2 fresh bay leaves
24 Oystersmiths Angasi oysters
Method
For the roux, heat the flour and vegetable oil on a very low heat and stir for approximately 15 – 20 minutes, or until you have a dark brown colour, the roux should smell nutty. Set aside
Melt butter in a large pan over medium-high heat. Cook chorizo for 3 minutes on each side or until browned. Set aside.
Add onion to same dish; cook, stirring, for 5 minutes or until softened. Add capsicum and seasoning; cook, stirring, for 1 minute or until fragrant. Add the roux and stir to combine the ingredients well.
Gradually stir in stock, then diced tomatoes, black beans and bay leaves to dish. Return chorizo to dish and bring to a simmer. Cook, covered, for 1 hour.
Remove lid, and turn the heat off. Gently poach the oysters in the gumbo – you’ll find that the heat from the gumbo will be enough to cook the oysters through. Serve immediately with steamed rice.
