Gulf Coast Seafood Stew with Rice

By txnurselaw

A steaming pot of the freshest Gulf seafood makes a great centerpiece for entertaining. Just add crusty bread and a salad and dinner is served.

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
• 1 can (6 ounces) 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)

Preparation

Step 1

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.

Nutritional Info per 1 serving

Calories: 162 Sodium: 561