Seafood Etouffee Shanachie

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

• Ready In: 35 mins
• Serves: 4

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 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.