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Seafood Chili

    1 tablespoon vegetable oil
    2 celery stalks
    1 leek, chopped
    2 cloves garlic, minced
    1 teaspoon ground cumin
    1 (28 ounce) can diced tomatoes
    1 1/2 teaspoons Tabasco sauce
    1/2 teaspoon salt
    8 ounces bay scallops or small shrimp
    6 ounces lump crabmeat, picked over to remove any cartilage
    Chopped cilantro
    2 cups hot cooked rice

    Heat oil in a 4-quart saucepan over medium heat. Add celery, leek and garlic.
    Cook until tender, stirring occasionally, 5 minutes. Add cumin; cook 1 minute.

    Stir in tomatoes with their liquid, hot pepper sauce and salt. Heat to boiling
    over high heat. Reduce heat to low; cover. Simmer 15 minutes to blend flavors.

    Stir in scallops and crabmeat; heat to boiling. Cook 3 minutes or until seafood
    is tender.

    Serve over rice. Sprinkle chili with chopped cilantro.

    Makes 6 servings



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