Southern Style Seafood Chili

Southern Style Seafood Chili

Cuisines:  Seasons: // Difficulties:  
My taste buds have been yearning for some chili for quite some time now. I was a bit hesitant in making the dish, solely because I have been staying away from red meats, and did not have a taste for chicken or turkey chili. So, as usual, why not create a recipe according to my taste with some of my favorite seafood items? Additionally, the fall season has just begun, and it was another excuse to get in the kitchen again and create something delightful, scrumptious, and good to the very last drop. Moreover, a dish that can be served time and time again.

Ingredients

For: 4 servings
Preparation:
20 min
Cooking:
24 min
Ready in:
44 min

Instructions

  1. In a mixing bowl combine your shrimp and lobster tails, add ½ teaspoon season salt, ½ teaspoon black pepper, 2 tablespoon chili powder, 2 teaspoon cumin, 1 ½ teaspoon paprika, and one teaspoon cayenne pepper. Massage seasoning into meat. Allow to sit for 30 minutes.
  2. In another mixing bowl, add your scallops, ½ teaspoon season salt, ¼ teaspoon black pepper, 1 tablespoon chili powder, ½ teaspoon cumin and massage.
  3. On medium-heat, in a sauce pan, sauté ¼ cup red onions with 1 tablespoon margarine and scallops for 2 minutes and then squeeze a ½ teaspoon lime or lemon over and set aside.
  4. In another sauce pan, sauté ¼ cup red onions and one tablespoon margarine and your shrimp and lobster meat. Roughly 2 minutes on low-heat. Then add one teaspoon freshly squeezed lime and stir.
  5. Then add your diced celery, green bell peppers, white onions, basil, and diced tomatoes. Stir.
  6. Add your kidney beans and stir. Allow to cook on medium-heat for 3 minutes. Then add your tomato paste and stir. Cover and allow to cook for 12 minutes on medium-heat.
  7. Add your raw cane sugar and stir. Remove from heat and allow to sit for 5 minutes, then plate and serve with shredded Mexican cheese and sour cream.

Notes

Be forewarned, you’ll be going back for seconds!

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This recipe video will also be available on my Youtube channel on 10/01/2017.

Copyright ©2017 – All Rights ReservedAuthor Mahogany Law

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Mahogany Law was born and raised in Montego Bay, Jamaica until her early teenage years when she migrated to the United States. Mahogany is a graduate of Charter Oak State College and holds a degree in Organizational Leadership and a Certification in Project Management, and is a fraternal member of Alpha Sigma Lambda.

Latest posts by Author Mahogany Law (see all)

The following two tabs change content below.
Mahogany Law was born and raised in Montego Bay, Jamaica until her early teenage years when she migrated to the United States. Mahogany is a graduate of Charter Oak State College and holds a degree in Organizational Leadership and a Certification in Project Management, and is a fraternal member of Alpha Sigma Lambda.

Latest posts by Author Mahogany Law (see all)

By Author Mahogany Law

Mahogany Law was born and raised in Montego Bay, Jamaica until her early teenage years when she migrated to the United States. Mahogany is a graduate of Charter Oak State College and holds a degree in Organizational Leadership and a Certification in Project Management, and is a fraternal member of Alpha Sigma Lambda.

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