YIELD: 1 hotel pan 3 Tbsps. oil, divided 1 lb. 3 oz. andouille sausage 1 lb. 10 oz. diced onion, carrot and celery (mirepoix) 2 tsps. garlic 2 lbs. bay scallops 1 lb. shrimp 1 lb. imitation crab meat ½ tsp. nutmeg 1½ Tbsp. Old Bay seasoning 2 tsps. thyme, divided 4 Tbsps. parsley, divided 1½ qt. béchamel sauce, prepared 1 lb. 8 oz. cooked shell pasta 2 cups grated mozzarella and Parmesan mix 1½ cup panko Japanese bread crumbs 2 Tbsps. ...

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