Seafood Chili

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  • 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


  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 3 minutes or until seafood is tender.
  4. Serve over rice. Sprinkle chili with chopped cilantro.

Makes 6 servings.

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