Callaloo - Creole Soup

2 lbs. Callaloo leaves, spinach, or chard
1 clove garlic, chopped
1 1/2 lbs. okra, sliced
1 quart water
4 scallions, chopped, tops and bottoms
1 tbsp. parsley, chopped
1/2 lb. ham, shrimp, crab, or halibut
1/2 tsp. thyme
1/2 tsp. hot pepper sauce
salt 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!

 

 

Copyright © 1999-2008 California-Antilles Trading

All rights reserved. Revised: 04/04/08

Call us Toll Free at 1-800-330-6450

Please send your comments to  COMMENTS

Designed by Econo Web Design & Graphics