1. In a heavy skillet or saucepan, melt the butter and sauté the scallions and celery
until soft. Add the shrimp and sauté until pink.
2. In a small bowl, combine the cream and milk and stir in
the flour until smooth. Add the cream mixture to the skillet along with the salt,
pepper, celery salt, and chili powder. Stir and cook over low heat until the mixture
thickens. Gently stir in the crabmeat and eggs.
3. Serve at once; this chili does not improve with age.
Serve on white rice.
Note from Dave Drum, email@example.com
I've made this chilli in the past and there are a couple of
caveats.... mainly, don't use fake crab. It does not handle cooking
well. Real crab can be 'spensive - but, better a bit of extravagance
than a pot of ruint chilli.
The other thing is - be subtle with the chiles/heat. It's nice to have
a wakeup call in the dish. But, it's awfully easy to overpower the
delicate flavours in this "chilli" (purists will argue that this ain't
really chilli - everyone is entitled to an opinion).
You can also add leftover lobster meat (yeah, right!), scallops and/or
pollock (cheap stuff) filets to stretch out the quantity.
But in all cases, be sparing with the chilli "powder" (I suspect that
they mean "chilli mix"). In any event it would be nice if receipe
writers would specify what "chilli powder" they used. If it's straight
ground chile it makes a big difference to the flavour. If it's chilli
mix it makes a difference since the formulation will vary from packer to packer.
But, if you get a chance to make this, by all means, be decadent. As
Joe Schlitz used to say - "We only go around once in life. Grab for
all the gusto you can get."
From: Chili Nation by Jane and Michael Stern.
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Wed, 24 Mar 1999:
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