Seafood Etouffee Shanachie

• 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
• 12 lb large shrimp, peeled and deveined
• 14 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)

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 -- stir and season to taste with salt and pepper.
7. Stir to make sure all ingredients are evenly combined.
8. Serve "family style" in a large bowl.

vegetable oil, red onion, red pepper, green pepper, stalks celery, tomatoes, garlic, shallots, crawfish, mussels, shrimp, bay scallop, andouille sausage, white wine, hot chili sauce, kosher salt, fresh ground black pepper

Taken from www.food.com/recipe/seafood-etouffee-shanachie-379191 (may not work)