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
