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Callaloo - Creole Soup

bullet2 lbs. Callaloo leaves, spinach, or chard
bullet1 clove garlic, chopped
bullet1 1/2 lbs. okra, sliced
bullet1 quart water
bullet4 scallions, chopped, tops and bottoms
bullet1 tbsp. parsley, chopped
bullet1/2 lb. ham, shrimp, crab, or halibut
bullet1/2 tsp. thyme
bullet1/2 tsp. hot pepper sauce
bulletsalt to taste

 

Combine all ingredients into a large pot.  Cover and simmer for approximately
1 hour.  Remove meat and puree stock.  Cut meat into chunks and add to
pureed mixture.  Heat under low flame until ready to serve.

Enjoy!


Be sure to use our West Indies Creole Hot Pepper Sauce!  Use as a basting sauce during the last five to ten minutes when grilling, broiling, or baking chicken, meat, or fish.

Hundreds of Authentic Caribbean Recipes!

 

 

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