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Description
Includes: (1) Gallon Fresh Shucked Oysters
You will enjoy the salty flavor and rich texture of our Chesapeake oysters. Oysters are a very healthy food and high in protein. Oysters can be eaten raw or prepared in a variety of ways such as fried, steamed, broiled & sauteed. They also make a killer oyster fritter. Oysters are caught and shucked daily by our local watermen. They are also available in the shell. Shucked oysters will keep 10-14 days after arrival date.
You will enjoy the salty flavor and rich texture of our Chesapeake oysters. Oysters are a very healthy food and high in protein. Oysters can be eaten raw or prepared in a variety of ways such as fried, steamed, broiled & sauteed. They also make a killer oyster fritter. Oysters are caught and shucked daily by our local watermen. They are also available in the shell. Shucked oysters will keep 10-14 days after arrival date.
Shucked Oysters (Gallon) Handling & Preparation
Freshly shucked oysters are packaged in 16-ounce glass jars or one-gallon plastic tubs, securely sealed and clearly dated. Upon arrival, refrigerate immediately. The oysters remain fresh until the date indicated on the container, typically lasting 10-14 days.
These oysters are versatile and can be used in numerous dishes, such as fritters, oyster stew, or casseroles. The choice of recipe is entirely yours!
Shucked Oysters (Gallon) Recipes
Seafood Gumbo with Oysters
Ingredients:
For the Roux:
- 1 cup vegetable oil
- 1 cup all-purpose flour
- For the Gumbo:
- 2 large onions, finely chopped
- 2 green bell peppers, diced
- 4 celery stalks, diced
- 6 cloves garlic, minced
- 2 quarts chicken or seafood stock
- 2 quarts water
- 1 gallon (8 pints) fresh oysters with their liquid
- 2 pounds shrimp, peeled and deveined
- 2 pounds andouille sausage, sliced
- 2 cups okra, sliced
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 2 teaspoons dried thyme
- 2 bay leaves
- Salt and black pepper, to taste
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped green onions
For Serving:
- Cooked white rice
- Hot sauce (optional)
Instructions:
- Make the Roux: In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly, and cook until the roux is a deep brown color (about 20–30 minutes). Be careful not to let it burn.
- Add Vegetables: Add onions, bell peppers, celery, and garlic to the roux. Cook for 5–7 minutes until softened.
- Build the Gumbo Base: Gradually stir in the chicken or seafood stock and water, ensuring the roux dissolves fully. Add smoked paprika, cayenne, thyme, bay leaves, salt, and pepper.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat and simmer for 30 minutes. Stir occasionally.
- Add Proteins and Okra: Add the sliced andouille sausage and okra to the pot, simmering for 20 minutes. Add the oysters and their liquid, along with the shrimp. Simmer until the shrimp are pink and the oysters' edges curl, about 5–7 minutes.
- Finish and Serve: Stir in fresh parsley and green onions. Adjust seasoning with salt and pepper. Serve the gumbo over steamed white rice and garnish with more parsley or green onions. Offer hot sauce for extra spice.
