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To prepare an easy version of seafood courtbouillon, the classic New Orleans-style seafood stew, use Zatarain’s® Etouffee Base.
1 package ZATARAIN'S® Etouffee Base
1 tablespoon olive oil
1 medium onion, chopped
1 rib celery, chopped
1 clove garlic, sliced
1 pound catfish fillets, cut into 1-inch pieces
1 tablespoon ZATARAIN'S® Creole Seasoning
1 pound medium shrimp, peeled and deveined
1/4 cup white wine
1/2 cup crabmeat
Hot pepper sauce, to taste
Prepare Etoufee Base as directed on package, omitting shrimp.
Meanwhile, heat oil in large saucepot on medium-high heat. Add onion, celery and garlic; cook and stir 5 minutes or until softened.
Season catfish with Creole seasoning. Add to pot along with shrimp, wine and prepared Etouffee sauce. Bring to simmer. Reduce heat to low; simmer 5 minutes. Gently stir in crabmeat. Season to taste with few dashes of hot pepper sauce. Serve over cooked white rice.
Nutritional Information coming soon!