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Creole Callaloo With Roasted Red Pepper Rouille

  • Yield: 9 cups, 8 first-course servings


  • 1 tablespoon olive oil
  • 1 smoked ham hock (about 8 to 10 ounces)
  • 1/2 cup chopped onions
  • 2 quarts Crab Stock
  • 2 quarts water
  • 1 tablespoon Emeril's Creole Seasoning
  • 3 bay leaves
  • 6 cups roughly chopped assorted greens, such as collards, mustard, turnip, chard, dandelion, beet greens, or spinach
  • 1 teaspoon salt
  • 3 turns freshly ground black pepper
  • 1/4 pound (1/2 cup) lump crabmeat, picked over for shells and cartilage
  • 1 1/2 cups Roasted Red Pepper Rouille
  • 1/2 cup toasted shredded coconut


  • Heat the oil in a large soup pot over high heat. Add the ham hack and the onions and sautÈ for 2 minutes. Stir in the stock and water and bring to a boil. Add the Creole Seasoning and bay leaves and cook over high heat, for 20 minutes. Reduce the heat and simmer for 60 minutes.
  • Fold the greens, salt, and pepper and simmer for 30 minutes. Stir in the crabmeat and simmer for 5 minutes. Remove from the heat. Remove the ham hack and shred the meat off the bone back into the soup.
  • While the soup is simmering, prepare the Roasted Red Pepper Rouille.
  • Serve hot in bowls, allowing 1 generous cup of the callaloo per portion. Drizzle each serving with a generous 3 tablespoons of the Rouille and sprinkle with 1 tablespoon of the coconut.