Callaloo

Name: Callaloo
Yield: Makes about 12 First-Course Servings
Cuisine: United States
Ingredients: ¾ pound crab meat or 1 pound medium-size shrimp, peeled and deveined; ¾ pound crab meat or 1 pound medium-size shrimp, peeled and deveined; 1-¾ cups coconut milk; salt and pepper; salt and pepper; Tabasco sauce; ½ pound fresh okra or 1 10-ounce package frozen, stems removed, sliced ¼ inch thick; ½ pound fresh okra or 1 10-ounce package frozen, stems removed, sliced ¼ inch thick; 2 garlic cloves, finely chopped; 1 large onion, finely chopped; ¾ pound bacon, preferably slab, rind removed, sliced ¼ inch thick; ¾ pound crab meat or 1 pound medium-size shrimp, peeled and deveined; 1-½ pounds Swiss chard or spinach, about 1 large bunch, stems removed, leaves rolled and cut into ⅛-inch-wide strips; 1-½ pounds Swiss chard or spinach, about 1 large bunch, stems removed, leaves rolled and cut into ⅛-inch-wide strips; 1-½ pounds Swiss chard or spinach, about 1 large bunch, stems removed, leaves rolled and cut into ⅛-inch-wide strips; 1-½ pounds Swiss chard or spinach, about 1 large bunch, stems removed, leaves rolled and cut into ⅛-inch-wide strips; 7 cups chicken broth or water; 7 cups chicken broth or water; 4 Jalapeño chilies, seeded and finely chopped

Preparation info

Makes about
12
First-Course Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

I’ve never tasted an authentic version of this Caribbean soup because I’ve never been able to find the taro leaves that provide the traditional greenery. But the flavors of bacon and crab or shrimp are so delicious with Swiss chard or spinach that I couldn’t resist including it. It’s also a snap to prepare.

Callaloo can be prepared completely in advance and stored for up to 3 days in the refrigerator.

Ingredients

Americas
United States
Side dish
Starter
Caribbean
Gluten-free

Ingredients

Method