JAMAICAN CALLALOO WITH SHELLFISH AND HAM

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SERVES 8

PREP TIME: 30 Minute(s)

COOK TIME: 40 Minute(s)

INGREDIENTS

2 Tbsp. vegetable oil
2 cups chopped onion
2 ribs celery, chopped
4 ounces ham steak, cut into 1/2-inch pieces
2 cloves garlic, finely chopped
1 Tbsp. fresh thyme leaves
6 cups water
1 lb. Callaloo leaves and stems or spinach, washed, drained and coarsely chopped
1/2 lb. okra, chopped
1 Scotch bonnet chili pepper, whole
3 Tbsp. 3 Tbsp. Knorr® Reduced Sodium Chicken flavor Bouillon
1/2 lb. crabmeat
1/2 lb. uncooked large shrimp, peeled and deveined
1 cup unsweetened coconut milk

PREPARATION

Heat oil in a large saucepot over medium-high heat and cook onion and celery about 4 minutes or until vegetables are tender, stirring occasionally. Add ham, garlic and thyme and cook about 2 minutes. Stir in water and next 4 ingredients. Bring to a boil. Reduce heat and simmer about 30 minutes. Add remaining ingredients and cook about 5 minutes or until shrimp turn pink. Remove pepper and serve with hot cooked rice.

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