Oysters From The Gulf Recipe
Make Oysters From The Gulf Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Seafood
Boil Broth / Court Bouillon
Finishing & Garnish
Method
Seafood Prep
- 1
Clean and rinse
Rinse the oysters under cold running water scrubbing shells with a stiff brush to remove grit. Place oysters on a tray and keep chilled. Rinse shrimp, peel and devein if not already done; pat dry.
- 2
Prepare crab and sausage
If using frozen crab claws, thaw under cold water and pat dry. Slice and measure sausage pieces and set aside with the shrimp and oysters for cooking.
Make Boil Broth
- 3
Combine aromatics and liquids
In a large stock pot (at least 8–12 quart), combine 4 liters water, 1 liter seafood or chicken stock and 1 cup dry white wine. Add quartered onion, halved lemons (squeeze one half into the pot before dropping it in), smashed garlic, bay leaves, black peppercorns, fresh thyme sprigs, old bay seasoning, kosher salt, and cayenne pepper.
- 4
Bring to a simmer and reduce
Bring the pot to a rolling boil over high heat. Once boiling, reduce heat to medium and simmer gently for 20 minutes to concentrate flavors. Skim any foam or scum from the surface with a slotted spoon.
- 5
Finish the broth
After 20 minutes, stir in 4 tablespoons butter until melted. Taste and adjust seasoning with additional salt, old bay, or cayenne to your preference.
Cook Seafood
- 6
Cook sausage and crab
Increase heat to bring the broth back to a gentle boil. Add andouille sausage pieces and crab claws/pieces. Cook for 4–6 minutes until sausage is heated through and crab is warmed.
- 7
Add shrimp
Add the peeled shrimp and cook 2–3 minutes, until shrimp are pink and just cooked through. Do not overcook.
- 8
Add oysters (timing note)
Using a slotted spoon or a sieve, add the oysters in their shells to the boiling broth. Cover the pot and cook 3–5 minutes, or until shells just begin to open (discard any oysters that do not open after cooking). Gulf oysters are briny and tender—short cooking preserves texture.
Serve & Finish
- 9
Drain and plate
Working in batches, use a slotted spoon or spider to transfer oysters, shrimp, crab and sausage to a warmed serving platter or newspaper-lined table if serving family-style. Reserve some hot broth for ladling.
- 10
- 11
Safety note
Discard any oysters that did not open during cooking. Keep seafood hot and consume promptly.