Go Back
–+ servings
Seafood chili recipe image with a bowl of the chili with shrimp and jalapeno

Seafood Chili Recipe TPJ Style

When are you going to take the time to make this delicious Seafood Chili recipe?
No matter the time of year, you can't go wrong with seafood chili. Especially when we use our Texas Pepper Jelly products in it. We 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.
We also like to make our recipes as simple as possible, which is why we use the slow cooker quite often.
If you like chili and seafood you are going to really enjoy this recipe.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 45 minutes
Servings: 6 people
Course: Main Course, Soup
Cuisine: American, southern
Calories: 276
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chili Salsa Ingredients
Seafood Chili Ingredients
  • 2½ cups chicken broth sodium-free
  • ½ cup brown rice uncooked
  • chili salsa recipe above
  • 1 tsp Craig's All-Purpose Seasoning
  • 1 can tomatoes diced, undrained
  • 1 tbsp olive oil
  • ¾ cup green pepper diced
  • ¾ cup red pepper or yellow (or both equal to ¾ cup)
  • ½ cup onion chopped
  • ¾ cup Texas Pepper Jelly Pineapple Habanero
  • 8 oz orange roughy cod, or red snapper filets cut into 1-inch pieces
  • 4 oz medium shrimp uncooked, tail-off, peeled, and deveined
  • 1 cup mini scallops uncooked

Equipment

  • Chef knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Dutch oven
  • Wooden spoon
  • Medium sauce pan
  • Small mixing bowl
  • Spoon

Method
 

Chili Salsa instructions
  1. In a small bowl, combine the mild salsa and the Mango Habanero Rib Candy
  2. Set aside.
Seafood Chili Instructions
  1. In a saucepan, bring the broth to a boil and add the rice, salsa (you just mixed together), and Craig's All-Purpose Seasoning; return to a boil.
  2. Reduce heat, cover, and simmer for 15-20 minutes or until the rice is tender.
  3. In a dutch oven, saute the onion, green pepper, and other peppers for just a couple of minutes.
  4. Don't cook until soft, because they will finish the cooking process in the chili.
  5. Once ready, add the sauteed veggies to the rice mixture.
  6. Add the can of tomatoes, fish, scallops, and shrimp. Cover and simmer for about 8-10 minutes (or until the seafood is thoroughly cooked).
  7. Add the Pineapple Habanero Pepper Jelly and simmer for two more minutes.
  8. Serve hot with oyster crackers, or saltines.

Nutrition

Calories: 276kcalCarbohydrates: 46gProtein: 16gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 56mgSodium: 885mgPotassium: 359mgFiber: 2gSugar: 31gVitamin A: 767IUVitamin C: 40mgCalcium: 35mgIron: 1mg

Notes

The nutritional values are based on an outside independent nutrition recipe analyzer tool through WP Recipe Maker.

Tried this recipe?

Let us know how it was!