Seafood Etouffee Shanachie

Gandalf The White's Note:

This recipe is from the Shanachie Restaurant & Pub, in Ambler, PA. The chef, Brian Duffy, is well-known, both as a chef and a TV Food Network host ("Date Plate" and "Hot Trends 2005"). This is from his website (http://www.chefduff.com) and is copyrighted ... Copyright 2003, Brian Duffy, All Rights Reserved

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 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
• ½ lb large shrimp , peeled and deveined
• ¼ lb bay scallop
• 1 lb andouille sausage
• 2 cups dry white wine
• 2 tablespoons hot chili sauce or 2 tablespoons cajun seasoning
• 2 teaspoons kosher salt (to taste)
• 2 teaspoons fresh ground black pepper (to taste)

Directions:

1. Heat the oil in a large saute pan over medium-high heat.
2. Then add the onion, peppers, celery, and tomatoes. Saute until they begin to sweat, about 2 to 3 minutes.
3. Add the garlic and shallots, then all of the seafood and sausage, and stir.
4. Add the wine and bring to a boil.
5. Add the chili sauce -- stir and season to taste with salt and pepper.
6. Stir to make sure all ingredients are evenly combined.
7. Serve "family style" in a large bowl.