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Gulf Coast Seafood Stew with Rice

Zatarain's logoCourtesy of Zatarain's

Makes 12 (1-cup) servings.

Prep Time: 20 minutes
Cook Time: 55 minutes


  • 1 tablespoon olive oilGluten-Free Seafood Stew
  • 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) gluten-free 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)


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.

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