Seafood Chili Texas Pepper Jelly Style

How Do You Make Seafood Chili

Who’s ever heard of chili made with seafood? Answer: We have. And now, with this seafood chili recipe, you have, too.

Next question is, when are you going to make this delicious dish?

If it is a hot summer day or a cold winter night, you can’t go wrong with seafood chili. Especially when it is Texas Pepper Jelly-style.

When we prepare recipes we think about those who will be making them and try to make the recipes simple. We also like to include our products like our habanero pepper jellies, seasonings, and Rib Candies, to boost the flavor and sometimes cut down on the ingredient list.

To start this recipe we had to contemplate a few things first…

What is the best meat for chili?

Immediately, we thought to ourselves (and since we are Texans) BEEF! Brisket to be exact. If this makes you want brisket chili, well here you go. Otherwise, keep reading.

Then we thought how can we make a chili that is a little different. We searched through cookbooks and the web. Finally, one caught our eye. We found one we knew could be improved upon by using a few of our products as ingredients.

We went to work and created a chili rich in flavors. And hearty for growing boys in a household. Introducing…

Our take on an Easy Seafood Chili Recipe

Chili Salsa Ingredients:

  • 1/4 cup mild salsa (fresh or jar)
  • 2 TBSP of Mango Habanero Rib Candy

Combine together in a small bowl.

Seafood Chili Ingredients:

  • 2 1/2 cups chicken broth sodium-free
  • 1/2 cup uncooked brown rice
  • Chili salsa
  • 1 tsp Craig’s All-Purpose Seasoning
  • 1 can diced tomatoes, undrained
  • 1 TBSP olive oil
  • 3/4 cup diced green pepper
  • 3/4 cup diced red or yellow pepper or both
  • 1/2 cups chopped onion
  • 3/4 cup Pineapple Habanero Pepper Jelly
  • 8 ounces orange roughy, cod, or red snapper fillets, cut into 1-inch pieces
  • 4 ounces uncooked medium shrimp, tail-off, peeled, and deveined
  • 1 cup uncooked mini-scallops


In a saucepan, bring the broth to a boil and add the rice, salsa, and Craig’s All-Purpose Seasoning; return to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until the rice is tender.

Heat the olive oil in a skillet. Saute the onion, green pepper, and other peppers for just a couple of minutes. Don’t cook until soft, because they will finish the cooking process in the chili. Once ready, add the sauteed veggies to the rice mixture. Add the can of tomatoes, fish, scallops, and shrimp. Cover and simmer for about 8-10 minutes (or until the seafood is thoroughly cooked). Add the Pineapple Habanero Pepper Jelly and simmer for two more minutes. Serve hot with oyster crackers, or saltines.

This isn’t an all-day affair in a slow cooker.

Since this chili is made with fish, shrimp, and scallops it doesn’t need to cook all day. In fact, it doesn’t take very long at all! This makes the recipe doubly awesome.

You can also make this with any of the seafood items on their own. Make a shrimp chili if you don’t like the other fish options we included. You’ll just need to bump up the quantity of whatever you choose to use. Don’t be afraid to make it your own. Add some black beans to add some extra protein. Fresh herbs would add to the layers of flavor. You can even use crab meat instead of all the other seafood we have in ours.

Just as a note; sometimes this turns out soupy, and you’ll need to serve it in bowls. However, depending on the weather, humidity, and the mood of the fish, sometimes it turns out more chunky, and you can eat it off a plate. But no matter how you end up eating it, it’s FANTASTIC and the family will be asking for more.

You can always add some toppings to this chili, just like you would for traditional chili, you know the typical sour cream. If you like more heat, we suggest adding a few chopped or sliced jalapenos to get the level you desire.