Recipe courtesy of Brian Duffy

Seafood Etouffee

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  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
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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. Then add the onion, peppers, celery, and tomatoes. Saute until they begin to sweat, about 2 to 3 minutes. Add the garlic and shallots, then all of the seafood and sausage, and stir. Add the wine and bring to a boil. Add the chili sauce, salt, and pepper, to taste. Stir to make sure all ingredients are evenly combined. Serve "family style" in a large bowl.