Print Recipe

Gulf Coast Seafood Stew with Rice

Gulf Coast Seafood Stew with Rice

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!

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 (14 1/2 ounce) can diced tomatoes, drained
  • 1 (6 ounce) can 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)

Instructions

  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 min | Cook Time: 55 min | Yield: 12 (1-cup) servings

Recipe and photo credit (used with permission): Zatarain's


Recipe Goldmine

Join our Facebook group






Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.