Jambalaya A la Fariz

There's somehow a common thread in these so called dishes; I see it as a stew..... Bouillabaisse, Paella, New Orleans Seafood stew, Jambalaya. Aside from the seafood ingredients, some of them share tomato ingredients, etc.

What's needed for this (serves 6):
4 fresh spicy Andouille sausage
1/2lb 25/30 shrimp
1/2lb small bay scallops
2 lb fish (preferably cod or rockfish or catfish) cut into 2" pieces
1/2 cup red pepper diced
1/2 cup green pepper diced
1/2 cup yellow pepper diced
2 cups pureed tomatoes
2 tbsp thyme
2 tbsp paprika
1 tbsp pureed chipotle (optional)....sub. cayenne pepper
1tbsp chopped garlic
1tbsp chopped shallots

Method:
In a large 14" stainless steel skillet (never use non-stick) saute the sausages and let both sides caramelize.
Cook further in a 350F pre-heated oven for 10mins
Remove the sausages and let rest.
using the same skillet, sweat the garlic and shallots with olive oil.
Add the chipotle, cook for 2 mins.
Add the pureed tomatoes and deglaze the pan.
Add all the peppers.
Slice the sausages and toss into the mixture.
In a separate pan sear the fish on each side until caramelized on each side.
Add the shrimp, fish and scallops into the mixture.
Add paprika and thyme into the mixture.

Serve with Rice/Risotto.