Gulf Coast Seafood Stew Recipe 435
GULF COAST SEAFOOD STEW WITH RICE
The West Coast meets the Gulf Coast in this seafood-packed stew. This medley of fish, crabmeat, shrimp and oysters gets its flavor from the Holy Trinity of Cajun cuisine: celery, bell pepper and onion. Add Zatarain's Spanish Rice to make it a meal for the whole family.
Provided by Zatarain's
Categories Entrees,
Yield 12
Number Of Ingredients 14
Steps:
- 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
- Stir in water, tomatoes, tomato paste, Rice Mix and salt; bring to boil. Reduce heat to low; cover and simmer 45 minutes, stirring occasionally
- Add fish, crabmeat, shrimp and oysters. Cook on medium heat 5 minutes until oysters are curled. Season as desired with hot pepper sauce
Nutrition Facts : Calories 162 Calories
GULF COAST SEAFOOD STEW RECIPE - (4.3/5)
Provided by amt2mf
Number Of Ingredients 17
Steps:
- Peel shrimp; place shells in a saucepan. Refrigerate shrimp until ready to use. Add celery ends and onion peel to pan; chop remaining celery and onion. Using the leftover bits of onion and celery will layer the flavor and result in a flavorful broth. Add broth; bring to a boil over medium-high heat. Reduce heat to low; simmer 30 minutes. Meanwhile, cook sausage in a large Dutch oven over medium-high heat, stirring often, 7 to 8 minutes or until browned. Remove sausage; pat dry. Wipe Dutch oven clean. Sauté celery, onion, and peppers in hot oil in Dutch oven over medium-high heat 5 to 7 minutes or until onion is tender. Add garlic, and sauté 45 seconds to 1 minute or until fragrant. Stir in potatoes, next 4 ingredients, and sausage. Pour broth mixture through a fine wire-mesh strainer into Dutch oven, discarding solids. Increase heat to high, and bring to a boil. Reduce heat to low, and cook, stirring occasionally, 20 to 30 minutes or until potatoes are tender. Add fish; cook 2 to 3 minutes or until just opaque. Add shrimp, and cook 2 to 3 minutes or just until shrimp turn pink. If desired, stir in crawfish, and cook 2 to 3 minutes or until hot. Discard bay leaves. Add salt and pepper to taste. Spoon seafood into warmed soup bowls. Top with desired amount of broth. Serve immediately with Griddle Corn Cakes and Spiced Mayonnaise.
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GULF COAST SEAFOOD STEW RECIPE | MYRECIPES
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5/5 (4)Total Time 1 hr 35 minsServings 6-8
- Peel shrimp; place shells in a saucepan. (Refrigerate shrimp until ready to use.) Add celery ends and onion peel to pan; chop remaining celery and onion, and reserve. (Using the leftover bits of onion and celery will layer the flavor and result in a flavorful broth.) Add broth; bring to a boil over medium-high heat. Reduce heat to low; simmer 30 minutes.
- Meanwhile, cook sausage in a large Dutch oven over medium-high heat, stirring often, 7 to 8 minutes or until browned. Remove sausage; pat dry. Wipe Dutch oven clean. Sauté celery, onion, and peppers in hot oil in Dutch oven over medium-high heat 5 to 7 minutes or until onion is tender. Add garlic, and sauté 45 seconds to 1 minute or until fragrant. Stir in potatoes, next 4 ingredients, and sausage.
- Pour broth mixture through a fine wire-mesh strainer into Dutch oven, discarding solids. Increase heat to high, and bring to a boil. Reduce heat to low, and cook, stirring occasionally, 20 minutes or until potatoes are tender.
- Add fish; cook 2 to 3 minutes or until just opaque. Add shrimp, and cook 2 to 3 minutes or just until shrimp turn pink. If desired, stir in crawfish, and cook 2 to 3 minutes or until hot. Add salt and pepper to taste.
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