About the Recipe
Oysters are one of the richest sources of zinc, with a serving of 6 oysters providing 33 mg of the mineral (or more than four times the recommended daily amount for women). Any preparation of oysters will provide zinc, so feel free to go for fresh oysters or in a stew on colder days. Either way, the oysters will provide more than the RDA of this important mineral. Red meat like beef is also a good source, but if you want high zinc, high protein food but are looking for a little less saturated fat, turkey is a good choice. One serving of turkey provides about ⅓ of the daily recommended intake of zinc for women.
Ingredients
½ cup flour
¼ cup cooking oil
1 large onion
3 stalks celery
4 large cloves garlic
1 large green pepper
2 Tbsp hot chilis in adobo sauce (found canned in Mexican section of grocery store). Store remainder of chilis in fridge for several months.
1 lb turkey sausage
1 large can (28oz) stewed diced tomatoes (do not drain)
2 cups uncooked long grain white rice
1 bag of medium sized cooked frozen shrimp, 35-40 count (reserve liquid from thawing)
1 bag frozen cooked oysters (reserve liquid from thawing), or fresh oysters, 20-30 count
5 cups chicken broth
2 Tbsp creole seasoning, or to taste
Louisianna Hot Sauce to taste
Preparation
Step 1 - Prepare the vegetables
Dice the onion, celery and green pepper, mince the garlic.
Step 2 - Make a Roux
Heat oil on medium setting in an oversized stock pot.
Slowly add all of the flour, stirring continuously.
Continue stirring on medium heat until the mixture becomes a very thick liquid (almost pasty) and the color of copper - approx 10 minutes.
Step 3 – Add the vegetables and turkey
Add the onion and celery to the roux on medium heat until slightly softened (approx 5 min). Be careful not to burn the roux – add more oil if necessary.
Add green pepper and garlic to the pot.
Remove casing from sausage and add to the pot, stirring to separate the sausage. Cook for another 3-4 minutes until sausage is browned.
Step 4 – Add liquid, rice and seasonings
Add the chicken stock, reserved seafood liquid and seasonings to the pot and stir to incorporate.
Add rice and bring to a boil, reduce heat and simmer for 20 minutes.
Step 5 – Add seafood
Once the rice is fully cooked, turn off heat and add shrimp and oysters. Stir to heat through - about 3 minutes. Do not overcook at this point or the shrimp will get rubbery.
Garnish with cilantro if desired, add salt and pepper to taste.
I like to add smoked salt and liquid hickory smoke for extra flavor.
This recipe freezes very well for weekday dinners.
Recipe by Linda Andersen