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Seafood & okra soup

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, 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, 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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