Callaloo
Ingredients: Yield: 7 gallons
| 2.5 lbs |
bacon, diced into 1 inch pieces |
| 10 |
onions, diced |
| 20 |
garlic cloves, minced |
| 5 lbs |
okra |
| 3 lbs |
carrots, diced |
| 3 lbs |
celery, diced |
| 5-6 |
jalapeno peppers, finely diced and seeded |
| 4 gallons |
chicken stock |
| 7 lbs |
crab or shrimp |
| 2 qts |
coconut milk |
| 15 lbs |
spinach or chard |
Method:
- Saute bacon in steam kettle until soft
- Add garlic, okra, onion, celery, carrots and Jalapeno peppers for
approx. 20 minutes
- Add chicken stock and cook for 20 minutes
- Add coconut milk, spinach and shrimp (or crab)
- Season with salt, pepper and Tobasco (cayenne pepper may
also be added)
Source: Chef Keith Hammerich, CCSF
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