Recipe courtesy of Brian Duffy
Seafood Etouffee
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 924
- Total Fat
- 51
- Saturated Fat
- 13
- Carbohydrates
- 30
- Dietary Fiber
- 6
- Sugar
- 10
- Protein
- 64
- Cholesterol
- 325
- Sodium
- 2010
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
Ingredients
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
Directions
- 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.