Seafood Chili

Okay, I know what you are thinking… seafood chili?? What?! Yes – don’t hate it until you try it. When I was throwing this together, I was seriously thinking “What on earth are you doing?! This is going to be awful!” but I still kept throwing things in the stockpot. Here’s what happened.. It was a cold, snowy Monday. My husband wanted chili – but I don’t eat beef. My turkey and chicken were frozen and it was “meatless Monday”. I had some tilapia and shrimp.. and some other stuff. I threw it together and surprisingly it worked! The paprika and chili powder give it a smoky flavor but the corn and edamame give it a little sweetness. Honestly, it is best served with some tortilla chips crumbled on top. It’s like a weird, tasty cross between a fish taco and chili. You just have to try it!

Seafood Chili

Seafood Jambalaya (in pressure cooker)

This recipe happened to be one of accident one evening. In addition to the low-fat, gluten free diet we follow, our meals are also usually pretty bland as my body is not a huge fan of spicy foods. However, this is very customizable to make as spicy as you’d like. Also you could make a traditional jambalaya this way with pork or sausage but this version is a lower fat option.

1 small onion, diced

1 celery stalk, diced
1 cup zucchini, diced
1 garlic clove, minced
Olive oil
3 slices of turkey bacon
1 3 oz tilapia filet (or similar type of fish)
1.5 cup large shrimp, peeled & deveined
1 tsp thyme
¼ tsp cayenne pepper
¼ tsp black pepper
1 cup brown rice, uncooked
1 cup water, or broth of choice
1 can of diced tomatoes (or 1 cup of homemade canned tomatoes-see below)

• In a skillet or electric pressure cooker on “brown” mode, sauté the onion, celery, zucchini and garlic in 1 Tbsp olive oil.
• In a separate skillet, cook the turkey bacon. In the bacon drippings (you won’t have much so add in a little olive oil if needed), cook the tilapia and shrimp.
• Add in the thyme, cayenne and black pepper with the meat mixture.
• Once the veggies and meat are fully cooked, combine in the pressure cooker.
• Add in the rice, water and tomatoes.
• Follow your pressure cooker’s instructions and cook on the “pressure” setting for about 15 minutes.
• You may need more or less time depending on the cooker.
• Once one cycle is complete, see if you’re rice is cooked through and most of the water is absorbed. If not, cook for a couple more minutes. You want a little bit of juice leftover but not to the point of soup consistency.