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Gulf Coast Seafood Stew with Rice

Gulf Coast Seafood Stew with Rice recipe

New Orleans meets San Francisco in this seafood-packed stew. Flounder, crab, shrimp and oysters make up this dish that's gumbo, part cioppino.

This recipe is gluten-free!


  • 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 (14 1/2 ounce) can diced tomatoes, drained
  • 1 can (6 ounces) gluten-free 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)


  1. Heat oil in large saucepot or Dutch oven on medium-high heat. Add celery, bell pepper, onion and garlic; cook and stir for 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 for 45 minutes, stirring occasionally.
  3. Add fish, crabmeat, shrimp and oysters. Cook over medium heat for 5 minutes until oysters are curled.
  4. Season as desired with hot pepper sauce.

Prep Time: 20 minutes
Cook Time: 55 minutes
Makes 12 (1-cup) servings

Reprinted with permission from Zatarain's Zatarain's logo.


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