Seafood Chili

Yield: 6 servings

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. Stir in scallops and crabmeat; heat to boiling. Cook for 3 minutes or until seafood is tender.
4. Serve over rice. Sprinkle chili with chopped cilantro.