Gluten-Free 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.
Makes 12 (1-cup) servings.
Prep Time: 20 minutes Cook Time: 55 minutes
Ingredients
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1 tablespoon olive oil
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1 cup diced celery
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1/2 cup diced green bell pepper
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1/2 cup diced onion
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3 tablespoons thinly sliced garlic
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5 1/2 cups water
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1 can (14 1/2 ounces) diced tomatoes, drained
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1 can (6 ounces) gluten-free tomato paste
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1 package ZATARAIN'S® Spanish Rice
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1/2 teaspoon salt
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1/2 pound flounder, cut into 3-inch pieces
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1/2 pound jumbo lump crabmeat
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1/2 pound medium shrimp, peeled and deveined
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1 pint shucked oysters with liquor (juice)
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Directions
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
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| Calories: 162 |
Sodium: 561 |
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| Fat: 2 |
Carbohydrates: 20 |
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| Cholesterol: 77 |
Fiber: 1 |
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| Protein: 16 |
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