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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.