Seafood & Okra Soup
1
Points® value
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(s), or olive oil
Sweet onions
1 large, chopped
Celery
2 stalk(s), medium, chopped
Garlic
3 clove(s), large, finely chopped
Dried thyme
½ tsp(s), crushed
Kosher salt
½ tsp(s), divided
Uncooked okra
1 pound(s), trimmed and sliced
Fat-free reduced sodium chicken broth
4 cup(s), or unsalted
Canned diced tomatoes
14 oz
Canned clam juice
½ cup(s)
Bay leaf
2 leaf/leaves
Black pepper
¼ tsp(s), coarsely ground
Uncooked dungeness crab
16 oz, crab legs only
Uncooked shrimp
½ pound(s), shell on, deveined
Fresh parsley
1 tbsp(s), finely chopped for garnish