Preheat the oven to 350 degrees F.
Sprinkle the shrimp with 1 tablespoon Cajun seasoning and set aside.
In a large skillet over medium high heat, cook the andouille, 7 to 10 minutes, flipping halfway through, until cooked through. Using a slotted spoon, remove the andouille from the skillet and set aside in a bowl while you continue on your prep.
Add the shrimp to the hot skillet, and cook until pink, about 3-4 minutes, flipping once. Add to the bowl with the andouille.
Add 2 tablespoon butter to the skillet and reduce the heat to medium. Add the onion, pepper, and scallions. Season with salt and pepper as needed. Cook until tender, about 5 minutes.
Add the garlic and cook 30 seconds longer.
Pour in the wine and cook 3 to 5 minutes, until the wine has reduced by half.
Stir in the tomatoes, beans, and crab meat. Simmer 10 minutes.
Return the shrimp and andouille to the vegetable mix. Remove from heat.