Clam, Shrimp & Andouille
Sauté 1 lb andouille over medium high heat in a Dutch oven until browned. Remove with a slotted spoon and turn heat down to medium. Add 1 diced onion and cook for 5 minutes. Add 4 cloves sliced garlic and deglaze with 1/2 cup white wine. Add 1 can fire roasted tomatoes, 1 can white beans and 1 cup chicken broth. Add salt and pepper and bring to a simmer, add andouille, cover and let simmer for 10 minutes. Add clams and let cool for 5 minutes. Add shrimp and cook until white and clams are open.