Seafood Etouffee Shanachie |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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.
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