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Seafood Chili

Prep. Time: 1:00
Serves: 8-10

1 Tbls. vegetable oil
1/2 cup diced red onion
4 cloves garlic - chopped
1/2 cup diced celery
1 Lb. med. shrimp - peeled, deveined, tails removed
1 Lb. boneless, skinless white fish
1/2 lb. bay scallops
1 lrg. can whole tomatoes - chopped
1 can dark kidney beans
8 oz. can tomato paste
1 Tbls. chili powder
1/2 tsp. ground coriander
2 bay leaves
1 tsp. cayenne pepper
1 tsp. granulated sugar
1 tsp. salt
1 tsp. ground black pepper
1/4 cup diced green peppers
1/2 cup diced red peppers

The Bubba Gump Shrimp Co. Cookbook Ralph Brennan's New Orleans Seafood Cookbook
Gordon Ramsay's Passion for Seafood McCormick and Schmick's Seafood Restaurant Cookbook
The Tabasco Brand Cookbook Taste of Home Casseroles, Slow Cooker, & Soups: 536 Family Pleasing Recipes


-Heat oil in a large sauce pan; add onions, garlic, celery, and seafood.
-Sauté until almost cooked; add tomatoes.
-Reduce heat to medium low and add beans, tomato paste, spices, and peppers.
-Stir, scraping bottom of pan to ensure the seafood is not stuck on the bottom.
-Heat until bubbling, then reduce heat, cover, and let simmer for 30 minutes.

Make It A Meal: Serve with Focaccia

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