Seafood Etouffee

• 4 tablespoons blended 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 Jersey tomatoes, coarsely diced
• 1 tablespoon garlic, minced
• 3 tablespoons shallots, minced
• 1 pound large crawfish, steamed
• 1 pound mussels, cleaned
• 1/2 pound large shrimp, peeled and deveined
• 1/4 pound bay scallops
• 1 pound andouille sausage
• 2 cups dry white wine
• 2 tablespoons hot chili sauce, or Cajun seasoning
• Kosher salt
• Freshly ground black pepper

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

blended oil, red onion, red pepper, green pepper, stalks celery, jersey tomatoes, garlic, shallots, crawfish, mussels, shrimp, bay scallops, sausage, white wine, hot chili sauce, kosher salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/seafood-etouffee-recipe.html (may not work)