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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
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.