Gulf Coast Seafood Stew With Rice Recipes
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 JAMBALAYA RICE
As the stew of the South, jambalaya is a definite staple. For ages, home cooks have been making their own tweaks on the traditional recipe. This rendition is my favorite. -Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 3h35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place the first 10 ingredients in a 5-qt. slow cooker. Cook, covered, on low 3-4 hours, until chicken is tender., Stir in shrimp and rice. Cook, covered, 15-20 minutes longer, until shrimp turn pink and rice is tender.
Nutrition Facts : Calories 395 calories, Fat 18g fat (6g saturated fat), Cholesterol 138mg cholesterol, Sodium 861mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
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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