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Nutrition Facts
| Serving Size | |
| Amount Per Serving |
| Calories | 162 |
| % Daily Value |
| Total Fat 2g | 11% |
| Total Carbohydrate 20g | 49% |
| Dietary Fiber 1g | 2% |
| Protein 16g | 40% |
Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
20 min. |
55 min. |
75 min. |
9 |
162 |
Louisiana Seafood Stew with Rice
A Louisiana dish perfect for those cool afternoon lunches or chilly evening dinners.
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® 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 Louisiana 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 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. |
