Gulf Coast Seafood Stew with Rice

Gulf Coast Seafood Stew with Rice

The West Coast meets the Gulf Coast in this seafood-packed stew. This medley of fish, crabmeat, shrimp and oysters gets its flavor from the Holy Trinity of Cajun cuisine: celery, bell pepper and onion. Add Zatarain’s Spanish Rice to make it a meal for the whole family.
20m
PREP TIME
55m
COOK TIME
162
CALORIES
14
INGREDIENTS

Servings: 12

Ingredients

  • 1 tablespoon olive oil
  • 1 cup diced celery
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced onion
  • 3 tablespoons thinly sliced garlic
  • 5 1/2 cups water
  • 1 can (14 1/2 ounces) diced tomatoes, drained
  • 6 ounces (1 can) tomato paste
  • 1 package ZATARAIN'S® Spanish Rice
  • 1/2 teaspoon salt
  • 1/2 pound flounder, cut into 3-inch pieces
  • 1/2 pound jumbo lump crabmeat
  • 1/2 pound medium shrimp, peeled and deveined
  • 1 pint shucked oysters, with liquor (juice)

INSTRUCTIONS

  • 1 Heat oil in large saucepot or Dutch oven on medium-high heat. Add celery, bell pepper, onion and garlic; cook and stir 3 minutes or until softened
  • 2 Stir in water, tomatoes, tomato paste, Rice Mix and salt; bring to boil. Reduce heat to low; cover and simmer 45 minutes, stirring occasionally
  • 3 Add fish, crabmeat, shrimp and oysters. Cook on medium heat 5 minutes until oysters are curled. Season as desired with hot pepper sauce

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NUTRITION INFORMATION

(per Serving)

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