Courtesy of Zatarain's

Makes 12 (1-cup) servings.

Prep Time: 20 minutes
Cook Time: 55 minutes

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) 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)

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.