Seafood Courtbouillon

Executive Chef John Besh of the Besh Restaurant Group in New Orleans, starts with Zatarain’s® Etouffee Base to prepare an easy version of seafood courtbouillon, a classic New Orleans-style seafood stew.

Makes 8 servings.

Ingredients

1 package ZATARAIN'S® Etouffee Base

1 tablespoon olive oil

1 medium onion, chopped

1 rib celery, chopped

1 clove garlic, sliced

1 pound catfish fillets, cut into 1-inch pieces

1 tablespoon ZATARAIN'S® Creole Seasoning

1 pound medium shrimp, peeled and deveined

1/4 cup white wine

1/2 cup crabmeat

Hot pepper sauce, to taste

Cooked white rice

Directions

1. Prepare Etoufee Base as directed on package, omitting shrimp.

2. Meanwhile, heat oil in large saucepot on medium-high heat. Add onion, celery and garlic; cook and stir 5 minutes or until softened.

3. Season catfish with Creole seasoning. Add to pot along with shrimp, wine and prepared Etouffee sauce. Bring to simmer. Reduce heat to low; simmer 5 minutes. Gently stir in crabmeat. Season to taste with few dashes of hot pepper sauce. Serve over white rice.