Seafood & okra soup
Uncooked sweet onions
1 large, chopped
2 medium stalk(s), chopped
3 clove(s), finely chopped
½ tsp, divided
1 pound(s), ends discarded, chopped
Unsalted chicken broth
Canned diced tomatoes
Canned clam juice
¼ tsp, coarsely ground
16 oz, Dungeness crab
½ pound(s), peeled and deveined
1 Tbsp, Finely chopped for garnish
- In large heavy pot or Dutch oven, heat oil over medium-low. Add onion, celery, garlic, thyme, and ¼ tsp salt. Cook, stirring occasionally, until vegetables are softened, about 10 minutes. Add okra and cook, stirring often, until coated, 2 to 3 minutes.
- Add broth, tomatoes, clam juice, bay leaves, ¼ tsp salt, and ¼ tsp black pepper and bring to boil. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until sliminess from okra has cooked away and flavors have deepened, about 1 hour.
- Add crab legs and shrimp. Cook, stirring occasionally, until crab and shrimp are cooked through, 10 to 12 minutes. Divide among bowls and garnish with parsley.