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Lowcountry Seafood Chili

Ingredients

2 1/2 pounds pecan smoked sausage, minced (freeze prior to mincing)
Chablis
Vegetable oil
1 cup red onion, diced
1 cup celery, diced
1/2 cup poblano peppers, diced
1/4 cup fresh jalapenos, sliced
1 cup red peppers, diced
3 tablespoons garlic, minced
7 cups diced tomatoes
2 1/2 pounds dark kidney beans
4 bay leaves
2 teaspoons cayenne pepper
2 tablespoons chili powder
2 teaspoons sugar
1 tablespoon brown sugar
2 tablespoons sea salt
2 teaspoons ground black pepper
1 tablespoon oregano
1/4 teaspoon cumin
16 ounces tomato paste
1 pound small shrimp, peeled and deveined
1 pound bay scallops
2 cups oysters
3 tablespoons Old Bay seasoning
2 tablespoons Cajun seasoning
2 tablespoons crab base
Smoked Gouda cheese, shredded
Cilantro, rough chopped

Directions

In a large sauté pan, brown smoked sausage. Use white wine to de-glaze pan and pour glaze over browned meat. Set aside. In a large stock pot, heat oil and add onions, peppers, celery and garlic. Sauté until celery and onions are translucent. Add diced tomatoes, kidney beans, spices and tomato paste and stir thoroughly. Add browned smoked sausage and stir thoroughly. Reduce heat to medium/low and simmer for 40 minutes, stirring occasionally.

In a large sauté pan, heat oil and sauté shrimp, scallops and oysters in Cajun seasoning and Old Bay until done. Add seafood to stock pot. Use white wine to de-glaze pan and pour glaze into stock pot. Add crab base to taste, then simmer 20 more minutes. Garnish each portion with shredded smoked Gouda cheese and chopped cilantro.

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Current Issue: August/September 2017

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