Gulf Coast Seafood Stew With Rice


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)


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.

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