Chili : Sassy Seafood Chili

• 1 tablespoon vegetable oil
  
• 2 celery stalks, chopped
  
• 1 leek, chopped
  
• 2 cloves garlic, minced
  
• 1 teaspoon ground cumin
  
• 1 (28-ounce) can diced tomatoes
  
• 1 1/2 teaspoons Original TABASCO® brand Pepper Sauce
  
• 1/2 teaspoon salt
  
• 8 ounces bay scallops or small shrimp
  
• 6 ounces lump crabmeat, picked over to remove any cartilage
  
• Chopped cilantro
  
• 2 cups hot cooked rice
  

Heat oil in 4-quart saucepan over medium heat. Add celery, leek and garlic. Cook until tender, stirring occasionally, 5 minutes. Add cumin; cook 1 minute.

Stir in tomatoes with their liquid, TABASCO^® Sauce and salt. Heat to boiling over high heat. Reduce heat to low; cover. Simmer 15 minutes to blend flavors. Stir in scallops and crabmeat; heat to boiling. Cook 3 minutes or until seafood is tender.

To serve, sprinkle chili with chopped cilantro. Serve over rice.

Makes 6 servings.