cheffin – Purple Hair And Converse

Seafood Chili inspired by LottaLox

This recipe is to taste and you can use whatever you like… This is how I made it.

1cup mirepoix (chopped savories and aromatics) 1 jalapeno (unseeded), white onion, green bell pepper, minced garlic

1/2 pound each: gator, scallops, shrimp, crawfish tails, tilapia

2 cans of red beans (red beans, water, salt only)

2 cans of white beans (white beans, water, salt only)

2 cans of Rotel Chili Fixins

1 box of False Alarm Chili seasoning (minus masa flour)

chili powder, Old Bay seasoning, Chef Paul Prudhomme’s Seafood/Blackening Magic, garlic powder (to taste)

olive oil or unsalted butter

Preparation:

saute all seafood, except cooked crawfish tails (I did it separately) in oil and choice of seasonings (listed above)

put all cooked seafood in stock pot with Rotel and False Alarm seasonings and 2 cups of water to simmer about 30 minutes to an hour.

open, rinse, and drain beans and stir into seafood chili (orllow don’t add beans and have it “Texas Style”)

cook Chili slow and low for about another 2 hours adding seasoning to taste and making sure it doesn’t stick… you might also want to add more water for a thinner consistency (it’s up to you)

Seafood Chili, like most soups, stews and chilis tastes better the 2nd day 🙂

Sidenote: I served mine with typical chili addons :sour cream, green onion, and avocado.

And wed doubleddown on accoutrement: saffron rice pilaf and white cheddar chipotle cornbread…

Don’t add cheese, sour cream, rice, and/or cornbread for a lower calorie option 😉