Seafood Etouffee Shanachie

Ingredients

• 4 tablespoons blended vegetable oil
• 1 large red onion, 1-inch dice
• 1 large red pepper, 1-inch dice
• 1 large green pepper, 1-inch dice
• 2 stalks celery, coarsely diced
• 5 tomatoes, coarsely diced (use Jersey, heirloom, other flavorful tomatoes!)
• 1 tablespoon garlic, minced
• 3 tablespoons shallots, minced
• 1 lb large crawfish, steamed
• 1 lb mussels, cleaned
• 1/2 lb large shrimp, peeled and deveined
• 1/4 lb bay scallop
• 1 lb andouille sausage
• 2 cups dry white wine
• 2 tablespoons hot chili sauce or cajun seasoning
• 2 teaspoons kosher salt (to taste)
• 2 teaspoons fresh ground black pepper (to taste)

Directions

1. 1

   Heat the oil in a large saute pan over medium-high heat.

2. 2

   Then add the onion, peppers, celery, and tomatoes. Saute until they begin to sweat, about 2 to 3 minutes.

3. 3

   Add the garlic and shallots, then all of the seafood and sausage, and stir.

4. 4

   Add the wine and bring to a boil.

5. 5

   Add the chili sauce -- stir and season to taste with salt and pepper.

6. 6

   Stir to make sure all ingredients are evenly combined.

7. 7

   Serve "family style" in a large bowl.