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main dishes

Seafood Courtbouillon

To prepare an easy version of seafood courtbouillon, the classic New Orleans-style seafood stew, use Zatarain’s® Etouffee Base.
  • 15m

    prep time

  • 30m

    Cook Time

  • 11

    Ingredients

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Ingredients

8

Servings

Instructions

  • 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 (per Serving)

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