Seafood Etouffee

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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