Seafood chili. Directions Heat the oil in a large heavy saucepan over medium high heat. When hot, add the onion, garlic, bell peppers, tomatillos, oregano, chili powder, cumin, and chipotle pepper. Heat a skillet over medium heat.
Saute onions, celery, green pepper, garlic in butter or oil, just until tender. Flavorful seafood chili is on the Virginia This Morning menu. The cool weather ahead makes fall the perfect time to make homemade. You can cook Seafood chili using 17 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Seafood chili
- You need 3 tbsp of EVOO.
- You need 1 of Diced Onion.
- Prepare 6 clove of Garlic.
- You need 2 of Diced Red peppers.
- You need 1 of Diced green pepper.
- You need 1 medium of sized butternut squash chopped.
- It’s 1 can of Kidney beans (15oz size).
- Prepare 1 can of Diced tomatoes (28oz size).
- It’s 4 oz of Chicken broth.
- You need 1 tbsp of Chili powder.
- You need 1 tbsp of Black pepper.
- It’s 1 tbsp of All spice.
- Prepare 2 tbsp of Crushed red pepper.
- It’s 2 lb of Shrimp (the smaller the better or cut up if larger).
- You need 1 lb of Cod fillet cut into small pieces.
- It’s 2 tbsp of Lemon juice.
- Prepare 2 tbsp of Dried cilantro.
A Mexican-inspired chili with a seafood twist. This unusual combination of southwestern spices with seafood and butternut squash is as unique as it is delicious. You can expand on the unusual by substituting anasazi, adzuki or cranberry beans for the pinto beans. Use your choice of canned or cooked dry beans.
Seafood chili step by step
- Heat oil in skillet..
- Sauté onion and garlic until the onions are soft and translucent..
- Transfer to a 5 quart slow cooker or crockpot..
- Stir in the remaining ingredients except the fish..
- Cover and cook on low for 4 hours or until vegetables are tender..
- Stir in the cod and shrimp and cook for 10 more minutes, until the cod and shrimp are cooked and the squash is tender..
Method For the seafood, put oil, cumin, chili powder, jalapeños, and garlic into a large bowl and whisk to make a marinade. Add shrimp, scallops, and mahi-mahi and toss gently to coat. Cover and refrigerate while you prepare the chili. In a large sauté pan, heat oil and sauté shrimp, scallops and oysters in Cajun seasoning and Old Bay until done. Use white wine to de-glaze pan and pour glaze into stock pot.
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