Congratulations to our January 2013 Recipe Showdown Winner Ms. Kimberly Friend of Tyler, TX. The Cajun Seafood Chili recipe cooking segment will air live on Good Morning East Texas. Stay tuned!
Cajun Seafood Chili
Submitted by Kimberly Friend of Tyler
- 3 tablespoons extra virgin olive oil (EVOO)
- 1/2 pound Andouille sausage, chopped (4-Links)
- 1 pound ground chicken
- 1 pound ground pork
- 1 large white onion, chopped
- 1 large green bell pepper, chopped
- 4 cloves garlic, chopped
- 4 tablespoons Tabasco
- 1 tablespoon celery salt
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 2 tablespoon paprika
- 1 tablespoon rue
- 1 tablespoon cayenne pepper
- 1 tablespoon red pepper
- 3 cups chicken stock/broth
- 1 can Rotell Chili Fixing
- 1 can Hot Rotell & Green Chilies
- 1 sm can tomato paste
- Salt to taste
- 1 bag Med/Large pealed & deveined shrimp
- 1 cup Crawfish meat
PREPARATION Heat the EVOO in a large pot and cook the Andouille sausage for about 2 minutes. Add the ground chicken and pork in an even layer; do not overcrowd the pot. Break up the meat with the back of a wooden spoon and scrape up the bits at the bottom. Continue to cook until all the meat is brown. To the pot, add the onion, green bell pepper and garlic; cook for 3-4 minutes. Add the hot sauce, celery salt, chili powder, cumin, paprika and cayenne/red pepper and continue cooking for another minute. Pour in the stock/broth, rotell, and tomato paste (one can of water or more broth); bring to a bubble and turn down to a simmer add rue. Let cook for about 30 minutes, add shrimp and crawfish meat Season the chili with more salt (if needed) and freshly ground black pepper. Sprinkle w/Italian blend cheese.
