Seafood Courtbouillon

To prepare an easy version of seafood courtbouillon, the classic New Orleans-style seafood stew, use Zatarain’s® Etouffee Base.

Serves: 8
15 mins Prep time 30 mins Cook time
15 mins Prep time
30 mins Cook time
  • 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.

Nutrition information

Nutritional Information coming soon!