Ingredients Jump to Instructions ↓

  1. 1 cup plus 1 tablespoon olive oil

  2. 1 smoked ham hock, about 8 to 10 ounces

  3. 1/2 cup chopped onions

  4. 2 quarts crab or fish stock

  5. 2 quarts water

  6. Essence, recipe follows

  7. 3 bay leaves

  8. 6 cups roughly chopped assorted greens , such as collards , mustards, turnip, chard, dandelion, beet greens, or spinach

  9. 1 teaspoon salt

  10. Freshly ground black pepper

  11. 1/2 pound lump crabmeat, picked over for shells and cartilage

  12. 1 red bell pepper, roasted, peeled and diced

  13. 1 tablespoon chopped garlic

  14. 1 tablespoon chopped fresh cilantro

  15. 1 eggSalt

  16. Crushed red pepper

  17. Cayenne

  18. Coconut

  19. 2 1/2 tablespoons paprika

  20. 2 tablespoons salt

  21. 2 tablespoons garlic powder

  22. 1 tablespoon black pepper

  23. 1 tablespoon onion powder

  24. 1 tablespoon cayenne pepper

  25. 1 tablespoon dried oregano

  26. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. In a large pot, over high heat, add the 1 tablespoon of olive oil. When the oil is hot, add the ham hock and onions. Saute for 2 minutes. Stir in the stock and water and bring to a boil. Season with Essence and add the bay leaves and cook for 20 minutes. Reduce the heat and simmer for 60 minutes. Fold in the greens and season with salt and pepper. Simmer for 30 minutes. Stir in the crabmeat and simmer for 5 minutes. Remove from the heat. Remove the ham hock and shred the meat off the bone back into the soup. In a food processor, combine the roasted pepper, garlic, cilantro and egg. Pulse until smooth. Season with salt, pepper flakes and cayenne. With the machine running, slowly add the remaining olive oil and continue to process until the mixture forms a thick emulsion. Serve hot in bowls, allowing 1 generous cup of the callaloo per portion. Drizzle each serving with a generous 3 tablespoons of the Rouille and sprinkle with 1 tablespoon of coconut.

  2. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

  3. Combine all ingredients thoroughly.

  4. Yield: 2/3 cup


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