Seafood Courtbouillon

Name: Seafood Courtbouillon
Prep time: 15 min
Cook time: 30 min
Yield: 8
Cuisine: American,
Ingredients: 1 package ZATARAIN'S® Etouffee Base; 1 tbsp olive oil; 1 medium onion chopped; 1 rib celery chopped; 1 clove garlic sliced; 1 pound catfish fillets cut into 1-inch pieces; 1 tbsp 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

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

Servings: 8

Ingredients

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® New Orleans Style Creole Seasoning
1 pound medium shrimp, peeled and deveined
1/4 cup white wine
1/2 cup crabmeat
Hot pepper sauce, to taste

INSTRUCTIONS

1 Prepare Etoufee Base as directed on package, omitting shrimp.
2 Meanwhile, heat oil in large saucepot on medium-high heat. Add onion, celery and garlic; cook and stir 5 minutes or until softened.
3 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.