2 Lbs. Jumbo Shrimp, Raw (cleaned with shell and tail on)
1 1/2 Lbs. Black Mussels (cleaned)
1 1/2 Lbs. Manila Clams (cleaned)
1 Pkg. Spicy Andouille Sausage, sliced
2 Bell Peppers, small diced
1 Small White Onion, small diced
1 can Roasted Red Diced Tomatoes
2 Bu. Cilantro, chopped
2 c. White Wine2 Tbl. EVO
2 Tbl. Oregano1 tsp. Red Chili Flakes
2 Bay Leaves


In a large stock pot on medium to high heat add the EVO, onion, bell pepper, bay leaves.  Sautee until the vegetables are translucent and soft, about 2-3 minutes.  Add the andouille sausage, garlic, red chili flakes and sautee with the vegetables for 3-4 minutes and sausage are slightly browned.  Add the white wine, diced tomatoes, cilantro, clams and mussels.  

Cover and cook on medium-low heat for 20 minutes or until the shellfish open and the stock begins to simmer.  Disgard any shellfish that haven’t opened.  Add the shrimp into the pot, toss together and top with the oregano.  Cover, cook for 2-3 more minutes and turn off the heat.  Shrimp will cook in the stew.  Shrimp should turn pink and become firm.  Remove from heat and serve in a large serving bowl, family style.  You can add French crusty bread for dipping into the broth or a side of linguini pasta.