Seafood & okra soup
1
Points®
Total time: 1 hr 40 min • Prep: 25 min • Cook: 1 hr 15 min • Serves: 4 • Difficulty: Easy
It’s common in West African cooking to use okra, also called gombo, as a way to thicken soups and stews. This is one of those wonderful recipes perfect for a party. It is stunning to look at, is delicious, and on top of that, you can make the soup one day ahead up through step 2. Let it cool, then cover and refrigerate. Just before it's time to serve, reheat the soup base and add the seafood.
Ingredients
Vegetable oil
2 tsp, or olive oil
Sweet onion
1 large, chopped
Celery
2 medium stalk(s), chopped
Garlic clove
3 clove(s), finely chopped
Dried thyme
½ tsp, crushed
Kosher salt
½ tsp, divided
Okra
1 pound(s), trimmed and sliced
Unsalted chicken broth
4 cup(s)
Canned diced tomatoes
14 oz
Clam juice
½ cup(s)
Bay leaf
2 leaf/leaves
Black pepper
¼ tsp, coarsely ground
Cooked crab leg
16 oz, edible portion, Dungeness crab
Uncooked shrimp
½ pound(s), shell on, deveined
Fresh parsley
1 Tbsp, Finely chopped for garnish
Instructions
1
In large heavy pot or Dutch oven, heat oil over medium-low. Add onion, celery, garlic, thyme, and 1⁄4 tsp salt. Cook, stirring occasionally, until vegetables are softened, about 10 minutes. Add okra and cook, stirring often, until coated, 2 to 3 minutes.
2
Add broth, tomatoes, clam juice, bay leaves, black pepper, and remaining 1⁄4 tsp salt 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.
3
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.
4
Serving size: 2 cups
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